Ice cream with vanilla bean
Votes: 3
Time: 5 hours 30 minutes
Complexity: average
Quantity: 550 ml.
Complexity: average
Quantity: 550 ml.
A recipe for homemade egg yolk ice cream made with vanilla bean.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups heavy cream
- 1 cup of milk
- 1 vanilla pod, split lengthwise and scrape out the seeds
- 10 egg yolks
- 1 cup of sugar
- A pinch of coarse salt
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Cooking the dish according to the recipe:
- In a large saucepan, combine the heavy cream and vanilla bean with the seeds. Bring to a gentle simmer over medium-high heat and remove from heat.
- In a medium bowl, combine the egg yolks, sugar, and salt. Pour half of the cream mixture into the egg mixture and whisk, then pour it back into the saucepan with the remaining cream mixture. Cook over medium heat for about 10 minutes, stirring constantly with a wooden spoon in a figure-eight motion, until the custard thickens enough to not drip off the spoon.
- Strain the cream through a fine-mesh sieve into a blender, discarding the vanilla bean. Blend for 30 seconds until foamy, then pour back into the bowl. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- Place the chilled cream in an ice cream maker and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for 2 hours.
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