Great vanilla ice cream

Votes: 1

Time: 10 minutes plus freezing time
Complexity: easily
Quantity: 1 l.

Ice cream is loved by both adults and children. And while its flavors are endless, vanilla is perhaps one of the most versatile. The addition of vanilla gives the ice cream a delicate and subtle flavor, making it a wonderful base for a variety of desserts. A scoop of this ice cream would also be perfect on a plate of hot waffles or strudel, gradually melting and infusing them with a unique vanilla sauce.

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:

2 cups of drinking cream 10%
1 cup whipping cream
1 tbsp. without 2 tbsp. l. Sahara
1 vanilla bean, split and insides scraped out

Ingredient Substitution Suggestions

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Recipes with similar ingredients: vanilla ice cream, cream

Cooking the dish according to the recipe:

Combine all ingredients (including the vanilla bean and pulp) in a large saucepan and place over medium heat. Insert a candy thermometer into the pan.

Note

If you don't have a thermometer, bring the mixture to a near-simmer. As soon as you see bubbles forming on the surface, remove from the heat. Do not let it boil..
Stirring occasionally, heat the mixture to 175°F (77°C). Remove from heat and let cool slightly. Remove the vanilla bean, pour the cream into a lidded container, and refrigerate overnight to achieve a soft texture and flavor.

Freeze the cream in an ice cream maker, following the instructions included with the machine. The machine won't freeze it too much.
When the volume has increased by 0.5 - 3/4 and the mixture has reached the consistency of soft ice cream, spoon it back into the container with a lid and place it in the freezer to set for at least 1 hour before serving.