Infuse the dairy: Split the vanilla pods lengthwise and scrape out the seeds. In a large saucepan, combine whole milk, half the sugar (125 g), all vanilla seeds, and the empty pod hulls. Heat over medium-low until a gentle simmer forms at the edges, then remove from heat.
← Back to recipes
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Vanilla Ice Cream
A rich, custard-based vanilla ice cream with real vanilla pods and a smooth churned finish.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Double cream | 1000 ml | |
| Whole milk | 500 ml | |
| Egg yolks | 10 yolks | Large yolks |
| Caster sugar | 250 g | Divide into two equal portions |
| Vanilla pods | 2 to 3 whole pods | Use 2 large plump pods or 3 smaller pods |
| Salt | 1.25 ml |
Preparation
Temper the eggs: In a large heatproof bowl, whisk the egg yolks with the remaining sugar (125 g) until pale and slightly thickened. Slowly whisk in about 200 ml of the hot milk mixture, then gradually whisk in the rest.
Cook the custard: Return everything to the saucepan and cook over low heat, stirring constantly and scraping the bottom. Cook for 6 to 8 minutes, until the custard reaches 82 to 85 C (180 to 185 F) or coats the back of a spoon. Do not boil.
Stop the cooking: Remove from heat and immediately stir in the cold double cream and salt.
Chill thoroughly: Strain through a fine sieve into a large bowl or container. Keep the vanilla pod hulls in the liquid, cover, and refrigerate for at least 6 to 8 hours (overnight is best) until fully cold.
Churn: Remove the pod hulls. Start the ice cream machine, pour in the chilled custard, and churn for 25 to 35 minutes until thick and soft-serve-like.
Finish: Serve immediately for soft texture or freeze until firmer for scoopable ice cream.
The custard base can be made a day ahead and kept chilled until ready to churn.