Vanilla ice cream, made in an ice cream maker
Infuse the whole pod in the custard, then cool the base before churning. Allow chilling time to make this ice cream ahead.
About 6 portions
20 min preparation · 10 min cooking · at least 4 h chilling, then churning according to the machine
Your turn to prepare it.
Prepare the machine and vanilla
If the bowl needs freezing, do so the day before according to the instructions. Split the pod, scrape out the seeds and put seeds and pod in a saucepan with the milk and cream.
Infuse
Heat gently until just simmering. Remove from the heat, cover and leave for 10 minutes. Meanwhile, mix the yolks and sugar without making them frothy.
Cook the base
Remove the pod. Gradually pour the hot liquid onto the yolks while stirring, then return it to the saucepan. Cook over low heat, stirring constantly, until 82–84 °C. Do not boil.
Cool quickly
Strain into a clean container set in the ice bath. Stir without letting water in, then cover and refrigerate at 4 °C for at least 4 hours. The base must be thoroughly cold before churning.
Churn
Pour into the ice cream maker and follow the manufacturer’s time and capacity instructions. Stop when the ice cream has a soft texture.
Serve
Serve immediately or transfer to a closed container in the freezer to firm up. Take out only the amount needed. Do not refreeze thawed ice cream.
Make it your own.
- With fruit: serve the ice cream with the vanilla-roasted pineapple already in our recipes.
- This recipe is made in an ice cream maker. For a vanilla drink, see the vanilla milk recipe.