Vanilla ice cream made with vanilla pod, egg yolks, whole milk, and double cream, churned until smooth.
1piece
300ml
300ml
5piece
150g
1pinch
as needed| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 300ml | — | — | |
| 3 | | 300ml | — | — | |
| 4 | | 5piece | — | — | |
| 5 | | 150g | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | as needed | — | — |
Lay the vanilla pod on the chopping board.
Vanilla pod · 1 piece
Run the tip of the knife along the length of the vanilla pod to split it open.
Hold the split pod flat and drag the back of the knife firmly along the inside of each half to scrape out all the seeds.
Pour the whole milk into the saucepan.
Whole milk · 300 ml
Pour the double cream into the saucepan with the whole milk.
Double cream · 300 mlDrop the split vanilla pod and all the scraped seeds from the board into the saucepan with the milk and cream.
Set the saucepan over a medium heat and warm the mixture, stirring occasionally, until it just begins to steam and small bubbles appear at the edges — do not let it boil.
Take the pan off the heat and leave the cream mixture to steep, allowing the vanilla to infuse deeply.
Separate the eggs, dropping the yolks into the mixing bowl; keep the whites for another dish.
Egg yolks · 5 piece
Add the caster sugar to the egg yolks.
Caster sugar · 150 gWhisk the egg yolks and sugar together vigorously until the mixture is pale, thick and falls in a wide ribbon from the whisk.
Ladle the warm infused cream a little at a time into the pale egg mixture, whisking constantly to temper the yolks without scrambling them.
Pour the tempered custard mixture back into the saucepan.
Cook the custard over a low heat, stirring constantly with a wooden spoon in figures of eight, until it thickens enough to coat the back of the spoon and a line drawn through it holds (about 80 °C); never let it boil.
Pour the cooked custard through a fine sieve into a large bowl, pressing lightly to capture every drop and leaving the vanilla pod and any cooked bits behind.
Discard the vanilla pod and any cooked bits left in the sieve.
Add a pinch of salt to the strained custard and stir briefly to combine.
Salt · 1 pinchFill a large bowl with enough iced water to create a deep ice bath.
Iced water · as neededNestle the bowl of custard into the larger bowl of iced water so the water comes up the sides.
Stir the custard frequently as it sits in the ice bath until it is cool to the touch and has stopped steaming.
Lift the bowl of chilled custard out of the ice bath.
Discard the iced water.
Cover the bowl with cling film.
Transfer the covered bowl to the refrigerator.
Leave the custard to chill until completely cold, at least an hour and longer in a deep bowl; it must be fridge-cold before churning, and the machine's bowl frozen beforehand.
Take the bowl of custard out of the refrigerator.
Pour the thoroughly chilled custard into the ice cream machine and churn according to the manufacturer's instructions until the mixture is thick, pale and holds soft peaks.
Scrape the churned ice cream into the freezer-safe container.
Use an offset spatula to smooth the surface of the ice cream level in the container.
Press a sheet of cling film directly onto the surface of the ice cream to prevent ice crystals forming, then seal the container with its lid.
Place the covered container in the freezer.
Leave the ice cream to freeze until completely firm, at least two and a half hours.
Take the container out of the freezer.
Leave the ice cream to stand at room temperature for a few minutes so it softens just enough to scoop cleanly.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Lay the vanilla pod on the chopping board.⏱ 5sResultVanilla pod |
| 2 | Vanilla podstep 1 | | Run the tip of the knife along the length of the vanilla pod to split it open.⏱ 15sResultSplit Vanilla Pod |
| 3 | Split Vanilla Podstep 2 | | Hold the split pod flat and drag the back of the knife firmly along the inside of each half to scrape out all the seeds.⏱ 15sResultScraped vanilla seedsused in step 6 |
| 4 | 300 ml | | Pour the whole milk into the saucepan.⏱ 10sResultWhole milk |
| 5 | 300 ml | | Pour the double cream into the saucepan with the whole milk.⏱ 10sResultDouble cream and whole milk |
| 6 | Scraped vanilla seedsstep 3 | | Drop the split vanilla pod and all the scraped seeds from the board into the saucepan with the milk and cream.⏱ 15sResultVanilla-infused cream mixture |
| 7 | — | | Set the saucepan over a medium heat and warm the mixture, stirring occasionally, until it just begins to steam and small bubbles appear at the edges — do not let it boil.⏱ 5 minResultWarm milk and cream |
| 8 | — | | Take the pan off the heat and leave the cream mixture to steep, allowing the vanilla to infuse deeply.⏱ 15 minResultFully infused creamused in step 12 |
| 9 | 5 piece | | Separate the eggs, dropping the yolks into the mixing bowl; keep the whites for another dish.⏱ 15sResultEgg yolks |
| 10 | 150 g | | Add the caster sugar to the egg yolks.⏱ 10sResultEgg yolks and caster sugar |
| 11 | — | | Whisk the egg yolks and sugar together vigorously until the mixture is pale, thick and falls in a wide ribbon from the whisk.⏱ 3 min 30sResultPale egg mixture |
| 12 | Fully infused creamstep 8 | | Ladle the warm infused cream a little at a time into the pale egg mixture, whisking constantly to temper the yolks without scrambling them.⏱ 1 minResultTempered custard mixture |
| 13 | Tempered custard mixturestep 12 | | Pour the tempered custard mixture back into the saucepan.⏱ 15sResultTempered custard mixture |
| 14 | — | | Cook the custard over a low heat, stirring constantly with a wooden spoon in figures of eight, until it thickens enough to coat the back of the spoon and a line drawn through it holds (about 80 °C); never let it boil.⏱ 8 minResultCooked custard |
| 15 | Cooked custardstep 14 | | Pour the cooked custard through a fine sieve into a large bowl, pressing lightly to capture every drop and leaving the vanilla pod and any cooked bits behind.⏱ 30sResultStrained custard |
| 16 | Vanilla pod and cooked bitsstep 15 | | Discard the vanilla pod and any cooked bits left in the sieve.⏱ 5s |
| 17 | 1 pinch | | Add a pinch of salt to the strained custard and stir briefly to combine.⏱ 10sResultSalted custard |
| 18 | as needed | | Fill a large bowl with enough iced water to create a deep ice bath.⏱ 20sResultIced water |
| 19 | — | | Nestle the bowl of custard into the larger bowl of iced water so the water comes up the sides.⏱ 10sResultSalted custard |
| 20 | — | | Stir the custard frequently as it sits in the ice bath until it is cool to the touch and has stopped steaming.⏱ 15 minResultChilled custard |
| 21 | — | | Lift the bowl of chilled custard out of the ice bath.⏱ 10sResultChilled custard |
| 22 | — | — | Discard the iced water.⏱ 5s |
| 23 | — | | Cover the bowl with cling film.⏱ 10s |
| 24 | — | | Transfer the covered bowl to the refrigerator.⏱ 10sResultChilled custard |
| 25 | — | | Leave the custard to chill until completely cold, at least an hour and longer in a deep bowl; it must be fridge-cold before churning, and the machine's bowl frozen beforehand.⏱ 1 hrResultThoroughly chilled custard |
| 26 | — | | Take the bowl of custard out of the refrigerator.⏱ 10sResultThoroughly chilled custard |
| 27 | Thoroughly chilled custardstep 26 | | Pour the thoroughly chilled custard into the ice cream machine and churn according to the manufacturer's instructions until the mixture is thick, pale and holds soft peaks.⏱ 22 minResultChurned ice cream |
| 28 | Churned ice creamstep 27 | | Scrape the churned ice cream into the freezer-safe container.⏱ 30sResultChurned ice cream |
| 29 | — | | Use an offset spatula to smooth the surface of the ice cream level in the container.⏱ 20sResultSmoothed ice cream |
| 30 | — | | Press a sheet of cling film directly onto the surface of the ice cream to prevent ice crystals forming, then seal the container with its lid.⏱ 15s |
| 31 | — | | Place the covered container in the freezer.⏱ 10sResultSmoothed ice cream |
| 32 | — | | Leave the ice cream to freeze until completely firm, at least two and a half hours.⏱ 2 hr 30 minResultFrozen ice cream |
| 33 | — | | Take the container out of the freezer.⏱ 10sResultFrozen ice cream |
| 34 | — | | Leave the ice cream to stand at room temperature for a few minutes so it softens just enough to scoop cleanly.⏱ 5 minResultSoftened ice cream |
| Total Time | 4 hr 50 min | ||
A batch eaten a portion at a time — about 7 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 347kcal | |
| 4g | |
| 20g | |
| 11g | |
| 26g | |
| 25g | |
| 43mg |
Vanilla ice cream made with vanilla pod, egg yolks, whole milk, and double cream, churned until smooth.
What you’ll doYou will infuse a milk-and-cream mixture with a split vanilla pod, then whisk egg yolks and sugar to a pale ribbon before tempering the warm cream into them gradually. The custard is cooked low and slow until it coats a spoon, then strained, salted, and cooled first in an ice bath and then in the refrigerator for at least an hour. Once thoroughly cold, it is churned in an ice cream machine, packed into a container with cling film pressed directly onto the surface, and frozen for at least two and a half hours before serving. The final moments — tempering without scrambling and catching the custard at exactly the right thickness — are where care matters most.
