A rich and silky homemade French-style vanilla ice cream, prepared with a crème anglaise base infused with real vanilla. It offers a melting texture and a well-rounded flavor that is simple and elegant.
Ingredients
- 250 ml whole milk
- 250 ml heavy cream
- 4 pieces egg yolks
- 90 g granulated sugar
- 1 clove vanilla bean
- 1 pinch fine salt
Method
- Split the vanilla bean, scrape out the seeds, then place both the seeds and pod in a saucepan with the milk and cream; heat gently until the mixture steams and smells distinctly of vanilla, without letting it boil.
- Remove from the heat, cover, and let steep until the flavor is well developed and the saucepan is still warm to the touch.
- Whisk the egg yolks with the sugar and salt until the mixture becomes paler, smooth, and falls in a slight ribbon.
- Gradually pour the warm vanilla mixture over the yolks while whisking constantly to temper the eggs without scrambling them.
- Return everything to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard coats the spatula and leaves a clean line when you run your finger across it.
- Strain the custard into a cold container to remove the pod and any small curdled bits, then cool rapidly by stirring until it is no longer hot.
- Press plastic wrap directly onto the surface and let mature in the refrigerator until the custard is thoroughly chilled, dense, and fragrant.
- Churn in an ice cream maker until a thick, soft, and creamy texture forms, then place in the freezer to firm up before serving.
- Remove the ice cream from the freezer a few moments before tasting, then scoop into balls once the texture softens enough to yield without breaking.
Nutrition
Per serving
- Energy
- 389 kcal
- Protein
- 9.88 g
- Carbohydrate
- 28.04 g
- Fat
- 26.49 g
- Fibre
- 0.12 g
- Calcium
- 67.71 mg
- Iron
- 0.13 mg
- Magnesium
- 8.5 mg
