Yes I am blogging about easy foods and simple things, but good ice cream doesn’t need to be complicated. It just has a few ingredients and it is ready to freeze in a few minutes. Freezing? I have a kitchen aid attachment bowl but you also can slowly freeze it in the freezer or you buy an ice cream maker. If you just want a delicious custard or vanilla sauce for a fruit crumble or any other kind of dessert you can use the same recipe without freezing.
Follow to the recipe…
Vanilla Ice Cream
- 1 cup whole milk
- 1 cup heavy whipping cream
- 3 Tbsp. White sugar
- 4 egg yolks
- 1 Tsp. Vanilla paste or one fresh vanilla bean
- First you need to heat up the cream with the milk, sugar and vanilla. If you use a whole bean, split in half and get some of the seeds with a knife out of the bean to get this nice look of dark sprinkles in the white vanilla custard or ice cream. Get the liquids almost to a boil and get it off the stove. Let sit there for 10 min to cool down for a bit and get all vanilla flavor in the custard. Fish the vanilla bean out.
- Slowly add yolk by yolk while stirring. Place back on the stove and slowly heat the custard up till it thickens. Do not let it cook!
- When it thickens up you can either enjoy this with a fruit crumble or you let it cool down and make wonderful ice cream out of it.
- For the ice cream I use my kitchen aid ice cream bowl and I place the cold custard in the frozen bowl (at least 24h) and stir on low speed for 5 to 10 minutes. It will become a creamy ice cream!
Once it is ready you can freeze it for a few weeks in a freezer box but usually it is gone immediately. I recommend also to drizzle chocolate sauce or dulce the leche in the ice cream to create different flavors.
Enjoy it together with some fancy sprinkles, amarena cherries or with my chocolicious lava cake. You will find it so versatile and won’t buy it in a store again.
Natalie
XoXo
