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Vanilla Ice Cream

5 from 1 vote
Ingredients for approximately 1500ml of ice cream:
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Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 600 ml thickened cream
  • 300 ml full cream milk
  • 6 egg yolks from 60g eggs
  • 150 g white sugar
  • 1 ½ tsp vanilla paste
  • 1 tsp vanilla essence

Method
 

Day before:
  1. Find room in your freezer for your ice cream attachment or alternatively 2500/3000ml stainless steel bowl
Method for the ‘custard’:
  1. Assemble your ingredients
  2. In your stand mixer combine the egg yolks, sugar and vanilla essence.
  3. Whisk on medium speed for 10 minutes.
  4. Meanwhile heat the cream and milk in a saucepan to below simmering point – Do not boil
  5. When the egg mix is pale and fluffy, remove the beater and add the hot cream mix and stir in well by hand
  6. Into the same saucepan or a clean one pass the egg and cream mix through a fine strainer – discard any solids from the sieve.
  7. Return the egg and cream mix to the stove over medium heat. Add vanilla paste. Stir continuously until the mixture starts to thicken – about 10 minutes. Again do not boil.
  8. Take the mix off the heat and continue stirring for another minute on a cold surface or in a bowl of ice
  9. Cool to room temperature
  10. Cover the mix and refrigerate
  11. The freezing process regardless of the method you choose is a combination of freezing and aeration, at the same time
Method for freezing using a stainless steel bowl and whisk
  1. Give the custard mix an extra chill in your freezer for 30 minutes until the edge of the custard starts to freeze.
  2. Remove the custard from the freezer and whisk by hand to incorporate and breakdown any frozen custard. Return to freezer
  3. Repeat this process every 30 minutes for 5 or 6 times until the mix is frozen
Method for freezing in your mixer attachment:
  1. Give the custard mix an extra chill in your freezer for 30 minutes
  2. Make sure the ice cream bowl is completely frozen
  3. Following the instructions supplied (on the mixer attachment) it should take about 10 minutes to freeze.
  4. Transfer the finished ice cream into a freeze stable sealed container

Notes

Straining the hot cream and egg mix will remove any little bits of cooked egg white
The mixing process breaks down the ‘larger’ ice crystals which removes the ‘crunch” texture
Experiment with your favourite additions folded through such as berries and sweet sauces.