The recipe for this vanilla ice cream is taken from the book Frozen Dessert by Williams-Sonoma, a truly interesting volume with many proposals for making ice creams, sorbets, frozen yogurt, ice cream cakes, milkshakes, and frappés.
I owe the discovery of this book to the group “Il Club del 27” where, as you know, we’ve been discussing peculiar foreign cookbooks for years. This month, in anticipation of the summer that’s a little slow to come, we are talking about ice creams.
My ice cream maker is a bit old and not the best for making soft and well-mixed ice creams, it tends to leave a few too many ice crystals but the result on the palate is very pleasant.
At the end of the book, there are all the basic preparations and some ideas for making the toppings and crunchy to garnish the ice creams present in the text.
You can find as usual all the recipes developed by the Club in the dedicated article on the MTChallenge site.
If you love homemade ice cream, here are some really delicious recipes:
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Day 3 Hours
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 726.71 (Kcal)
- Carbohydrates 53.55 (g) of which sugars 53.27 (g)
- Proteins 12.13 (g)
- Fat 52.48 (g) of which saturated 7.83 (g)of which unsaturated 8.72 (g)
- Fibers 0.00 (g)
- Sodium 19.92 (mg)
Indicative values for a portion of 280 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
Ingredients for Vanilla Ice Cream
- 1.5 cups whole milk
- 1.5 cups fresh heavy cream
- 1 cup granulated sugar
- 6 egg yolks
- 1 pod vanilla
Tools
- Ice Cream Maker
Preparation of Vanilla Ice Cream
Pour 1 cup of cream, the milk, and the vanilla pod into a saucepan.
Combine the egg yolks and the remaining cream in a bowl and mix until you get a homogeneous mixture.
Put the saucepan on the heat and heat until the sugar is completely dissolved and the first bubbles start to form along the edge. However, do not bring to a boil. Remove from heat as soon as ready.
Gradually pour the milk, cream, and sugar mixture into the egg mixture, stirring continuously with a whisk. Pour the just-formed mixture into the saucepan in which the milk was contained and place it over low heat, stirring continuously with a whisk. Cook the cream until it coats the spoon. It must not boil.
Place the bowl with the custard in an ice bath and let it cool for 30–45 minutes, covering it with cling film in contact. Place in the refrigerator for at least 3 hours.
Prepare the ice cream maker according to the manufacturer’s instructions; pour in the vanilla cream and start the ice cream maker. Let the machine run until the vanilla ice cream is well churned.
Transfer the ice cream to a plastic container and store it in the freezer for a minimum of 3 hours.
Serve the vanilla ice cream plain or you can garnish it with toppings or sprinkles.
