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Cream Based Vanilla Ice Cream

Western.Chefs's picture
Ingredients
  Light cream/Whipping cream 500 Milliliter (2 Cups)
  Vanilla bean 1
  Egg yolks 4
  Sugar 3 Tablespoon
  Water 125 Milliliter (1/2 Cup)
Directions

Put the cream and vanilla bean into a small saucepan and bring to just under boiling point.
Remove the pan from the heat and let stand for 5 minutes.
Remove the vanilla bean, pour the cream into a bowl and set aside to cool.
When cool, chill thoroughly over ice cubes.
Beat the egg yolks in a heatproof bowl.
Dissolve the sugar in the water over low heat.
When the sugar has dissolved, increase the heat and boil the syrup until it reaches a temperature of 220°F (104°C).
Remove the pan from the heat, wait 30 seconds then pour in a steady stream over the yolks, beating all the time with a beater—a hand-held electrically operated one is easiest to use.
Beat until the mixture is thick and mousse-like, then cool.
If you are using whipping cream, beat it until it is thick but not stiff.
Fold the cream into the egg and sugar mixture.
For still-freezing, chill the mixture then pour into the freezing tray or container and freeze.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Ice Cream
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vanilla
Interest: 
Everyday
Servings: 
4

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