• Preparation: 15 min
  • Baking: 15 min
  • Refrigeration: 3 h
  • Freezing: 3 h
  • Yield: 625 ml (2 1/2 cups)

Ingredients

  • 4 egg yolks
  • 125 ml (1/2 cup) sugar
  • 250 ml (1 cup) of milk, hot
  • 250 ml (1 cup) 35% cream, hot
  • 1 vanilla bean, split in half lengthwise

Preparation

In a bowl or in the upper part of a water bath, off the heat, whisk the egg yolks and sugar until the mixture whitens. Whisk the milk, cream, vanilla pod (remove seeds from the pod with the tip of a knife).

Heat in a water bath, stirring with a wooden spoon for about 15 minutes or until the preparation coats the back of the spoon. Remove the vanilla pod, cover and cool the custard in the refrigerator.

If working with an ice cream machine, churn the mixture according to the manufacturer’s instructions. Freeze (about 45 minutes).

If You do not have ice cream maker, put into a large shallow dish and freeze for 2 hours. Stir again and freeze for 1 hour. Skip the ice cream robot and return to freezer until serving.

Note

Variations on a theme

For all three variants, follow the same theme as the above recipe, with some differences.

Ice cream with raspberries (or other berries). Raising the amount of sugar in 180 ml (3/4 cup) and add 375 ml (1 and 1/2 cup) raspberry puree sieved (to remove the seeds) to the cooled custard. Churn or frozen as above.

Ice cream with vanilla and mango. Raising the amount of sugar in 180 ml (3/4 cup) and add 375 ml (1 and 1/2 cup) fresh mango purée to the cooled custard. Churn or frozen as above.

Ice cream with vanilla and pineapple. Raising the amount of sugar in 180 ml (3/4 cup) and add 375 ml (1 and 1/2 cup) fresh pineapple purée to the cooled custard. Churn or frozen as above.