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Luxury Vanilla Ice Cream recipe

Luxury Vanilla Ice Cream recipe


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  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice cream
  • Vanilla ice cream

This is a rich custard ice cream, flavoured with a whole vanilla bean. This is a basic recipe; purists will most definitely enjoy as it is, but you can also experiment with additions to create your own flavour.

96 people made this

IngredientsServes: 16

  • 1L (1 3/4 pints) double cream
  • 300ml (1/2 pint) milk
  • 1 vanilla bean, split and scraped
  • 250g (9 oz) caster sugar, divided
  • 10 egg yolks

MethodPrep:5min ›Cook:20min ›Extra time:2hr35min › Ready in:3hr

  1. In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot and sprinkle with half the caster sugar. Allow to just come to the boil.
  2. Meanwhile, whisk the egg yolks together with the remaining sugar in a bowl. When the cream is ready, pour a third of it into the egg mixture and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
  3. Strain custard and chill until cold. Once cold, pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.

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Reviews & ratingsAverage global rating:(63)

Reviews in English (50)

I didn't stain the custard - I just scooped out the vanilla bean. Nice the way it had all the specks of vanilla - looked just like the one Haagen Dazz makes and costs a fortune!-30 Jun 2011

by Sy Chandell

This is WORTH the 'trouble'!!! I am on a low sugar diet by choice (which we all should be) and I made this ice cream with Splenda* brand alternative sweetener. It goes thru your system, and does not get absorbed into the blood stream, because your body mistakes it for something unabsorbable, like dietary fiber. It's fabulous. And, like the jingles claim, it does taste just like sugar. Anyhow, you've got to be really careful not to let the custard boil. If you use medium heat all through the recipie, it'll boil at some point. After seeing the first few 'boils' in the cream mix, take it off the heat and immediately turn the stove down to medium-low. Half way to medium. Then, watch it carefully, and stir OFTEN. I found that it is thick enough to 'coat the back of a spoon' in it's plain cream mix form, but when the final custard has been cooking for 3 or 5 minutes, and it does seem nice and thick to you, it's done. If you have a newer 'ice-less' ice cream mixer, and you are going to be using online recipes, you should definately find out what the capacity of your freezer bowl is. I have the Cuisinart ICE-20, and any recipe with a total of roughly 2 1/2 to 3 cups of dairy products in it is definately going to fill it up. Don't forget how ice cream seems to double in volume when it is freezing up. If the recipe seems too big, take advantage of allrecipe's fabulous scaling option at the bottom of the main recipe page. Just tweak it until the cuppage is correct for your mixer. Also-24 Jun 2003

by GUSTERDUCK

This vanilla ice cream was great but I had changed a few things. I used half & half instead of heavy cream, whole milk, and only 5 egg yolks. It came out very creamy and smooth. Absolutely delicious!-30 Jun 2004


The Simply Recipes Guide to Vanilla

We add vanilla to sweets and baked goods without even thinking about it. Sugar cookies, yellow cake, and ice cream would not be the same without that all-important teaspoon of aromatic brown extract.

But its usefulness is not limited to dessert. Vanilla has its own character, and it serves as a valuable flavor lifter. It can soften sharp flavors and invigorate earthy ones.

If you've ever wondered what makes vanilla so special, or how you can get the most from the vanilla you buy, we have answers for you! A few facts here may shock you (seriously) but don’t fret: It’s all G-rated, and after reading this, you’ll never think of vanilla as tame again!


Related Video

Wanted a custard ice cream recipe with whole eggs & had really good results with this. Substituted 1 cup half n half for one of the three cups of cream as another reviewer had done. Also used 2/3 cup sugar & 1/3 cup cane syrup (Lyle’s Golden Syrup), and used just one vanilla bean instead of the two called out. I love a tweakable recipe! Husband couldn’t wait dasher licked clean!

This recipe was my go to all last summer I must have made it at least 5 times to rave reviews. I did make 1 change to make it a little less rich for my taste preference instead of 3 cups of heavy cream I substituted 2 cups of heavy cream and 1 cup of half and half. I left all other ingredients and proportions exactly as written.

My favorite ice cream to purchase from the grocery store is Breyer's Vanilla Bean Ice Cream. When I read the ingredients, it does not have any egg. It is milk, cream, sugar, tara gum, and natural flavors. I decided to follow this recipe and omit the eggs. I used 40% heavy cream and added half water and half cream instead of milk because I had no milk and am almost an hour from a grocery store. I let it cool down a bit and then put it into my ice cream maker. It's even better than Breyers!

Great. Have made it a few times and we love it. Next time, I may reduce the sugar a tad. Substituted 6 T of coarse ground decaf espresso for the vanilla for coffee ice cream and it was great. Next time with the coffee, will let it seep for 10 minutes more for more intense coffee flavor.

Way too creamy! All it is is cream with some milk, I can't believe I wasted my vanilla bean on this recipe.

Made this ice cream today and it is amazing. Creamy, rich and a wonderful vanilla flavour. Easy to make

This is the vanilla ice cream recipe I've been looking for. It was perfect in chocolate chip cookie ice cream sandwiches!

Really delicious and easy to make. I added 1/2 teas of sea salt to the recipe and cooked the mixture beyond 170 to a more custardy stage. I made it in one batch, but probably should have done two. I used organic cream, milk, sugar, and eggs - wow!

Great, simple recipe! I used 2 cups of milk and 2 cups of heavy cream to lighten (a little!), added a teaspoon of pure vanilla extract and only 1 cup of sugar. It was still the most delicious vanilla ice cream we've ever had. A definite keeper!

My favorite vanilla bean recipe and a guaranteed crowd pleaser.

I don't even like ice cream and this is to die for! It is better than any ice cream I have had from a store, exponentially.

Easy & delicious. We'll be having it with warm brownies (him) and blackberry-pear cobbler (me) later tonight, but couldn't resist an early taste. you know, just to make sure it turned out alright. Heh heh. http://i8.photobucket.com/albums/a32/EricaMmm/Yummy%20Goodness/FirstTasteSmaller.jpg?t=1227822954

This is a fantastic, easy, basic Vanilla Ice Cream! I made 1/2 a portion and it fit nicely in my maker. I used a Tahitian Vanilla Bean (simply because I love them!) and added a few drops of Tahitian Vanilla Extract. The things you could do with this are limitless!

This is simple and delicious! We have been eating this with bananas foster. Just add a bit of alcohol, vodka or rum prior to putting it in the ice cream maker.

Very rich with a vanilla/custard flavor. Delicious with fresh fruit. Although my machine has 1-1/2qt capacity, I should have prepared in two batches as suggested. After a bit of freezer time, it had a great consistancy.

Excellent recipe. Very easy and the flavor is terrific. I suggest you use Madacascar vanilla beans for the most flavor. This really makes a difference. Be sure to scrape out ALL of the little beans from the pods. I used the Krups ice-cream churn. I filled it up once and kept the balance of ice-cream in the frige and when the first batch was ready I used the rest from the frige. It really is terrific.


Classic vanilla ice cream

Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold.

In a large bowl, whisk the sugar and egg yolks together for a few mins until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.

At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened. Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable. Transfer to the container and freeze.


The traditional custard

My third recipe should have no such issues with richness: Morfudd's standard vanilla ice cream has a traditional custard base consisting of 225ml whipping cream, 375ml whole milk, 6 egg yolks, 120g caster sugar and 1½ vanilla pods.

Lola's ice cream with strawberries from Morfudd Richards' recipe. Photograph: Felicity Cloake

The milk and cream are heated, along with the vanilla pods and seeds, to just below boiling point, then set aside. The egg yolks are beaten with the sugar, as with the Ballymaloe recipe, but there is no mention, thank goodness, of doing so until your arm falls off.

I then pour the warm milk on to the eggs, stir, and return it all to the pan to effect its miraculous transformation into custard.

Morfudd is adamant that the mix must stay at 80C for 15 seconds for the purposes of pasteurisation, although she concedes that if you don't have a thermometer, waiting until it coats the back of a spoon is also allowed. It must then be cooled rapidly, and put in the fridge for 4 hours for the flavour to develop and for the fat droplets to crystallise, which, she says, is important for the final texture.

After the same stirring and freezing cycle as before, I'm feeling hopeful: this is the best-looking ice cream yet a deep yellow colour, speckled with vanilla seeds. The flavour is similarly striking: rich and emphatically custardy, but the texture is a little bit heavy – I want an ice cream for a summer's day in the garden, rather than a dinner party. Back to the drawing board.


Tips and tricks

  1. You can make the ice cream in two ways – first one is with the ice cream machine, but if you do not have one, you can pour the ice cream mixture into a freezer-friendly container and freeze until firm.
  2. For a creamier version, simmer the heavy cream for 40 minutes. You will get something like a condensed milk. In this case you will have to double up the heavy cream as it will reduce. But, the results with be a very creamy keto vanilla ice cream you will love.

Tips for storing and serving

Storage – be sure to store your ice cream in an airtight container with a lid (or a dedicated ice cream container) for up to 3 months.

Before serving, remove tub from freezer – since this mango ice cream doesn’t contain any fillers, it’s important to let your ice cream thaw at room temperature for at least 20-40 minutes depending on how hot the temperature is in your house. Leave out longer depending on your preference for consistency.

Storage – be sure to store your ice cream in an airtight container with a lid (or a dedicated ice cream container) for up to 3 months.


Mrs, Beatrice Tollman's Recipes

Mrs. Beatrice Tollman is the Founder and President of the award-winning Red Carnation Hotel Collection, which includes three properties in South Africa: The Twelve Apostles Hotel and Spa, The Oyster Box and Bushman’s Kloof. These properties are featured on many of our luxury South Africa itineraries.

Recently, Mrs. Bea Tollman was recognized by her peers in the hospitality industry with a 2016 Catey Lifetime Achievement Award for her lifelong commitment to outstanding service, luxury and quality. She is also renowned for her outstanding recipes—many of which are featured in her cookbook “A Life In Food”. These recipes have been perfected over the years and are now staples of the Red Carnation Hotel collection.

To celebrate Bea Tollman’s achievement, we decided to roll up our sleeves and make some of her most requested desserts: Meringue Layer Cake and Honeycomb Ice Cream.

Meringue Layer Cake

This is a favorite at the 5-Star Oyster Box Hotel in Durban South Africa and, after sampling it ourselves, it is easy to see why! This delicious and beautiful dish was a hit with all who tried it.

  • 4 large egg whites
  • 220g caster sugar, sieved
  • Confectioner’s sugar
  • Parchment paper

For the Filling

  • 2 egg whites
  • 100g caster sugar
  • 2 tablespoons of cocoa
  • 125g sweet chocolate, melted

Whisk the egg whites in a large clean bowl with an electric hand whisk on a low speed for 45 seconds until they are foaming. Switch to medium speed and whisk for a further 2 minutes, then turn the whisk to high speed until the whites are stiff. Still on high speed, slowly add the sugar one dessert spoon at a time. Spread the mixture onto prepared baking sheets in four 15 cm circles. Place in a pre-heated oven at 140°C and leave for 30 minutes, then turn the oven off and leave for a further 4 hours or overnight.

In the top of a double boiler, over hot but not boiling water, beat the egg whites for the filling until foamy. Gradually beat in the sugar, cocoa, butter and chocolate. When fully combined remove from the heat and leave to firm as it cools. When the filling is firm enough, make a tower of meringue layers with chocolate mix spread over each.

Make a latticework of 10 mm wide strips of parchment paper on top of the final chocolate spread layer on the cake and dust heavily with confectioners sugar. Remove the paper the sugar will have etched an attractive design.

To enjoy at its peak, the meringue circles should be left to ripen for 24 hours under a glass dome or in a large plastic container, prior to adding the icing and serving.

Honeycomb Ice Cream


This divine and surprisingly easy dessert is the perfect summer treat and was the most fun to make (mostly due to sampling the recipe along the way).

  • 1 cup (250 ml) corn syrup
  • 8 oz (250 g) granulated sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon baking soda
  • 1 quart (1 liter) premium vanilla ice cream

Dissolve the syrup, sugar and vinegar over a medium heat. Turn the heat up high and boil until the syrup turns into a light caramel color. Remove the pan off the stove and quickly stir in the baking soda. Then pour the mix into a baking pan that has been lined with parchment paper and greased with butter. Leave to cool and harden do not refrigerate. Once hardened, this brittle and crunchy slab becomes your honeycomb base.

Slightly soften the vanilla ice cream in a chilled ceramic bowl. Carefully break the honeycomb slab into various sizes, none more than 1/2" square, and quickly fold half into the ice cream. Pour the ice cream into a desired ice cream mould or back into original ice cream container and freeze again. Keep the remaining honeycomb in an airtight container to add as a topping to the ice cream when serving.

We hope you enjoy making them as much as we did, and if you are looking to experience some world class cuisine on your next safari, ask our safari specialists about our South Africa Culinary & Wildlife Safari.


Butterscotch ice cream

Everyone needs a motto, an inspirational catchphrase or a daily affirmation and at least for the duration of this post, mine is going to have to be: when life gives you stupid, annoying pudding that never, ever sets, make ice cream. What? You don’t think it will work for t-shirts and taglines? I’m crushed.

But I have, indeed, come a long way from my late-February butterscotch pudding nadir. On the heels of the Valentines-timed chocolate pudding rave, it occurred to me that the world really needs more pudding recipes. They’re a great thing to master–not too difficult, not too heavy and complete and total comfort food. And while some (coughmomcough) have tried the chocolate pudding and still feel that it doesn’t have much on her beloved My-T-Fine [Deb shakes head in shame, clucks tongue] it is impossible to argue that store-bought or from-a-mix butterscotch pudding has any relation whatsoever to that which is coaxed from a brown sugar, vanilla and bourbon-hinted caramel.

Alas, both recipes I tried had it in for me. The first, from the Joy of Cooking, never set though it is entirely possible that their admonishments about not overdoing this or that when working with cornstarch puddings sent me into a tizzy whereby I did not cook the pudding long enough. Possibly, I said. I haven’t yet released Joy from my narrowed-eyed accusatory glare.

The second recipe, from Christopher Kimball’s Dessert Bible has only itself to blame for my wrath and subsequent temper-tantrum. I shouldn’t have followed his suggestions so blindly, I know, but I get into this mode when I’m hanging on a recipe’s every word and I swear, if Step 5 said “walk to window, open it and chuck bowl’s contents out over sidewalk occupants below” it is entirely possible I would do just that, pedestrians be damned. This is the only way I can explain why a seasoned (stop laughing) cook such as myself would follow his Step 3 to take a pot full of simmering ingredients right off the stove and pour them over egg yolks, creating–you guessed it–some fugly chunks of hard-boiled egg. I kid you not. The man behind Cook’s Illustrated and America’s Test Kitchen, he whose reputation is built upon exhaustedly-tested and finely-tweaked recipes, ruined my pudding.

Hm. I don’t sound bitter, do I?

Kimball’s pudding really did have the best butterscotch flavor, however, and even though I knew it wouldn’t set, I had to try anyway. I strained out the offending yolks, left it in the fridge overnight, and, lo, it did not set, but seeing as I couldn’t keep my spoon from it just the same, I decided to run it through the ice cream maker so I could shake off the whole dismal experience with a Meant To Do That finish.

Turns out, butterscotch ice cream is amazing, amazing enough that I had to make more the following week. A recipe I found online from an old Sunset Magazine brought intentional butterscotch ice cream to our kitchen at last, the unquestionably best thing that could have come out of weeks of butterscotch aggravation. I would go as far as to argue that, given the choice, butterscotch pudding dreams of being ice cream when it grows up, which (uh, unlike the rest of this entry) sounds crazy until you try it. It is really that good.

Butterscotch Ice Cream
Adapted from Sunset Magazine

1 cup firmly packed brown sugar
2 tablespoons butter
1 tablespoon vanilla
2 teaspoons bourbon (optional)
1 1/2 cups whipping cream
2 cups half-and-half (light cream)
6 large egg yolks (hint: if you make a hazelnut brown butter cake, you should have these in your fridge already!)

1. In a 1- to 2-quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth remove butterscotch mixture from heat. Add vanilla and bourbon, if using.

2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half bring to a simmer.

3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.

4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours or cover and chill up to 1 day.

5. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

Note: If you serve with espresso-chocolate shortbread cookies, your friends might never leave. Proceed with caution.


How to store Keto Vanilla Ice Cream

These leftover pint containers are perfect for storing homemade ice cream. My husband went on a gelato kick a few years back and brought home half a dozen pints at once when these were on sale. And that is why I normally do the grocery shopping.

You can use any glass or plastic storage container as long as it's airtight. You should keep the ice cream in the coldest part of your freezer to ensure it lasts the longest. Be sure to avoid sticking it in the door, or it will tend to slightly melt as the door opens and closes and will cause a lot of ice crystals to develop.

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Watch the video: Σπιτικό Παγωτό Βανίλια. Άκης Πετρετζίκης (June 2022).


Comments:

  1. Andrei

    The fact you will not return. What is done is done.

  2. Stedeman

    the answer Competent, in a seductive way ...

  3. Mogore

    Sorry to interrupt ... I am here recently. But this topic is very close to me. Ready to help.



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