Vanilla ice cream

Votes: 2

Time: 8 hours 20 minutes
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 230, total fat 15 G., saturated fats 9 G., proteins 3 G., carbohydrates 21 G., fiber 0 G., cholesterol 148 mg, sodium 33 mg, sugar 21 G.

If you have an ice cream maker, you can make premium vanilla ice cream at home using fresh cream and natural vanilla, which is many times more delicious than store-bought. The entire process is divided into two steps: first, you boil the cream and let it cool thoroughly, and then the ice cream maker does the rest of the work. Enjoy the vanilla ice cream immediately or transfer it to a container and store it in the freezer.

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.

Ingredients for the recipe:

3 tbsp. cream 10%
1 cup heavy cream
8 large egg yolks
250 g vanilla sugar
2 tsp pure vanilla extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream, eggs

Cooking the dish according to the recipe:

Combine all the cream in a medium saucepan and place over medium heat. Bring to a boil, stirring occasionally, and remove from heat.
In a medium bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk until smooth. Mix the hot cream with the eggs and sugar, gradually adding small amounts of the hot liquid until about a third of the cream has been incorporated.

Pour in the remaining cream, return the entire mixture to the saucepan, and place it over low heat. Continue cooking, stirring, until the mixture thickens slightly and coats the back of a spoon, and the temperature reaches 160°F (76°C) to 175°F (79°C). Pour the mixture into a container and let it sit at room temperature for 30 minutes. Stir in the vanilla extract.
Place the cream in the refrigerator and once it is cool enough to prevent condensation from forming on the lid, cover and refrigerate for 4 to 8 hours or until the cream reaches 5°C or below.
Transfer the custard to an ice cream maker and prepare the ice cream according to the manufacturer's instructions. This should take approximately 25-35 minutes. Serve the soft-serve ice cream immediately, or freeze it for 3-4 hours if you prefer hard ice cream.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Desserts / Ice cream, sorbets / Alton Brown