Ever wished you could make your own ice cream at home but never had an ice cream maker handy? Well you are not alone! But don't worry, we have the solution for you. With this simple and comprehensive recipe, you can now make your own creamy and rich vanilla ice cream without an ice cream maker.
What we need:
- 500 ml whole milk
- 250 ml cream
- 4 egg yolks
- 200 grams of sugar
- 2 vanilla beans
Introduction to the process:
Preparing the egg is a simple but mindful process. Every step is important and we should make sure we give each one the proper attention. First, let's take a look at the ingredients.
Ingredients - The heart of the recipe:
Our ingredients are pretty simple and easy to find. Whole milk and cream form the creamy base of our ice cream. The yolk helps thicken our mixture and gives it that wonderfully velvety texture. The sugar is responsible for the sweetness and finally we have the vanilla beans that give the whole thing its incomparable taste.
Vanilla Beans - The Golden Spice:
The vanilla bean is the star of this recipe. The pod provides the intense, fragrant aroma that makes vanilla ice cream so irresistible.
Step 1: Prepare the vanilla bean:
Take your vanilla beans and cut them lengthwise. Then take the tip of your knife and carefully scrape out the vanilla seeds. These are the small, dark seeds contained within the pod. They are the ones who fill our ice cream with that unmistakable, intense vanilla aroma.
Step 2: Making the milk-cream mixture:
Now put the milk, cream, the scraped vanilla seeds and the empty vanilla pods in a saucepan. Heat this mixture over medium-high heat until it is just before boiling point. Make sure to stir regularly to prevent scorching.
Step 3: Prepare the egg yolk and sugar mixture:
While the milk and cream mixture is heating, take a separate bowl and add the egg yolks and sugar. Whisk together until you have a light yellow, frothy mixture. This process helps fluff up the yolks and distribute the sugars, which in turn results in a smoother ice cream.
Step 4: Combining and cooking:
Now comes the part that requires a bit of finesse. You need to slowly whisk the hot milk and cream mixture into the yolk and sugar mixture to "temper" the yolk. If you do this too quickly the yolks could curdle and we definitely don't want scrambled eggs in our ice cream!
Once the two mixtures are fully combined, return everything to the saucepan and heat over low heat. Stir continuously until the mixture is thick enough to coat the back of a spoon. This process is referred to as "peeling to the rose" and is key to creating the perfect ice cream consistency.
Step 5: Cooling and freezing:
Once your mixture is the right consistency, it's time to let it cool. Cover and place in the refrigerator for at least 2 hours or overnight. When completely cool, remove the vanilla pods and pour the mixture into a suitable mold.
Put the mold in the freezer. Stir the mixture with a fork about every 30 minutes to break up ice crystals and ensure an even texture. After about 4-5 hours you should have creamy homemade vanilla ice cream!