Vanilla ice cream - Chefs

Vanilla ice cream - Chefs

Easy - 15 Min

  • style Dish type : Sweet
  • poll Difficulty : Easy
  • access_time Preparation time : 15 min
  • timer Cooking time : 15 min
  • place Region : France
  • euro_symbol Cost : €21.97


This vanilla ice cream is made in the classic way, i. e. with custard. It is unctuous as desired and well flavoured with Madagascar vanilla, for an incomparable result with the ice creams found in shops! Choose whole milk and whole cream, they will give this ice cream a creamy and velvety texture.

Vanilla gives this ice cream its flavour: choose vanilla of very good quality, fleshy and supple that will give the ice cream its typical aroma. Whether you use a turbine or an ice cream maker, it is essential to work with a cold preparation. It must have spent at least 6 hours in the refrigerator before being put to turbinate. The bowl of your ice cream maker must have been in the freezer for at least 48 hours before use.

Fill the tank of your turbine or ice cream maker to a maximum of half its capacity to allow the blades to rotate without difficulty. If you don't eat it right away, this homemade ice cream can be quite hard after several hours in the freezer. This is normal, and to obtain a supple texture, simply remove your ice cream 10 to 20 minutes before serving.


For about 1/2 litre of ice cream

40 cl of milk

10 cl of liquid cream

2 vanilla pods

90 g sugar

6 egg yolks


Put the container of your ice cream maker in the freezer 48 hours before if necessary, according to your model.

Split the vanilla and scrape the seeds with the back of a knife.

Heat the milk in a saucepan with the vanilla grains and pod. When the milk is boiling, stop the heat and let it cool completely, letting the pod infuse.

Remove the pod and then put the vanilla milk to heat.

Beat the egg yolks in a bowl with the sugar until the yolks turn white.

Gradually add the hot milk to the egg yolks while mixing.

Return this mixture to the saucepan over medium heat and cook gently, stirring constantly.

The mixture must not boil. When the custard is bound, remove it from the heat.

Pour it into a cold container to accelerate its cooling, and cover it with a film to avoid the formation of a crust on the surface. Let cool in the refrigerator for at least 6 hours.

Pour the preparation into an ice cream maker and turbinate.