Vanilla Ice Cream

Ingredients

  • 1 1/4 cups heavy cream
  • 1 1/4 cups whole milk
  • 1/2 cup superfine sugar (also known as golden caster sugar in UK)
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste or Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3 large free-range egg yolks

Directions

Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Take off the heat, fold in the Nielsen-Massey Vanilla Bean Paste or Vanilla Extract and set aside for 30 minutes so the vanilla can infuse.

Put the egg yolks and golden caster sugar into a bowl and beat with an electric hand mixer for around 2 minutes until the mixture has thickened, is paler in color and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out around 1/2 cup of the cream mixture and beat into the egg yolks to slacken them. Reheat the remaining cream until it just comes to a boil. Take off the heat and stir in the egg yolk mixture.

Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until it reaches a custard mixture and is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.

Get the ice cream machine running, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it will probably be too soft to eat, so spoon into a plastic container and freeze.

Notes:

Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.

Eric’s “Jazz It Up”:

  • Fold into the mixture colorful rum-soaked raisins.
  • Fold into the mixture peppermint crystal and dark chocolate chips for an “After 8” effect.
  • Crumble some soft nutty cookies.

  • 300 ml heavy cream
  • 300 ml whole milk
  • 115 g superfine sugar (also known as golden caster sugar in UK)
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste or Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3 large free-range egg yolks

Directions

Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Take off the heat, fold in the Nielsen-Massey Vanilla Bean Paste or Vanilla Extract and set aside for 30 minutes so the vanilla can infuse.

Put the egg yolks and golden caster sugar into a bowl and beat with an electric hand mixer for around 2 minutes until the mixture has thickened, is paler in color and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out around 120 ml of the cream mixture and beat into the egg yolks to slacken them. Reheat the remaining cream until it just comes to a boil. Take off the heat and stir in the egg yolk mixture.

Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until it reaches a custard mixture and is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.

Get the ice cream machine running, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it will probably be too soft to eat, so spoon into a plastic container and freeze.

Notes:

Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.

Eric’s “Jazz It Up”:

  • Fold into the mixture colorful rum-soaked raisins.
  • Fold into the mixture peppermint crystal and dark chocolate chips for an “After 8” effect.
  • Crumble some soft nutty cookies.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract