Homemade Vanilla Ice Cream: A Sensory Journey through Tradition and Taste
A Journey through Time with Ancient Recipes and Innovations
The first traces of ice cream ancestors date back to Roman times, where it was prepared with snow and honey. In the Middle Ages, the Arabs in Sicily spread sorbet, based on fruit and snow from Etna. It was only in the 16th century, at the court of Catherine de’ Medici, that true ice cream was born, thanks to the intuition of Bernardo Buontalenti.
Quality Ingredients for an Extraordinary Result
The base for a good homemade vanilla ice cream today is fresh, high-quality milk. To this, fresh cream, sugar, egg yolks, dextrose, carob flour, and powdered milk are added, this is the base, and obviously in this case, vanilla beans. The real difference is made by the artisanal process, which allows obtaining ice cream without additives or preservatives, with a smooth and velvety texture and its intense flavor.
A Pleasure for All Palates
Perfect to enjoy on its own, it can be enriched with whipped cream, chopped nuts, or chocolate topping. It is an ideal dessert to conclude a meal with family or friends, but also for a tasty break during the day.
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 243.31 (Kcal)
- Carbohydrates 28.39 (g) of which sugars 28.04 (g)
- Proteins 4.52 (g)
- Fat 12.90 (g) of which saturated 1.96 (g)of which unsaturated 1.45 (g)
- Fibers 0.27 (g)
- Sodium 153.07 (mg)
Indicative values for a portion of 119 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Homemade Vanilla Ice Cream Ingredients
in the ingredients you will find the link for the products used for the ice cream:
- 4.5 oz fresh cream
- 1 and 3/4 cups whole milk
- 1 egg yolk
- 1/2 cup sugar
- 1 vanilla (bean)
- 1 and 1/4 tsp carob flour
- 1 oz powdered milk (skim)
- 1 pinch salt
- 1 oz dextrose
Tools
- Ice Cream Makers KitchenAid 5KSMICM Ice Cream Makers, Aluminum, White
- Hand Whisks KitchenAid 5KSMICM Ice Cream Makers, Aluminum, White
Steps
Blend the powders well in a bowl. Start heating the milk in a pot with a little sugar, add the cream, when the milk reaches 86°F, add the vanilla pod and the seeds inside it. Add the powders, but not before cream and milk reach 104°F. Mix with a hand whisk.
Add the egg yolks, and without stopping stirring, bring the mixture to 176/185°F for a couple of minutes, for pasteurization. Remove the vanilla pod. Let cool to 39°F then put the mixture in the fridge for 6 to 12 hours. Churn in an ice cream maker for about 15/20 minutes and serve or store in the freezer.
storing homemade vanilla ice cream
The ice cream can be stored for up to a week
