John Myers
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Vanilla Icecream
The perfect vanilla icecream recipe with a picture and simple step-by-step instructions.
- 1 whole Vanilla pod
- 250 ml Almond milk
- 250 ml Cream
- 100 g Sugar
- 2 whole Eggs
- 2 Egg yolk
preparation
- Halve the vanilla pod and scrape out the pulp with the back of the knife – weigh, measure and prepare all ingredients – bring a pot of water (for the water bath) to a boil
preparation
- Put the milk, sugar, vanilla pulp and the scraped vanilla pod in a saucepan and bring everything to the boil
Whip the egg mixture thickly (peel off to the rose)
- Mix the eggs and egg yolks briefly in a mixing bowl with the mixer – then place the mixing bowl over the steaming water bath (CAUTION: the mixing bowl should not stand directly in the water but only come into contact with the steam) – now immediately pour the hot vanilla milk under vigorous Stir to the eggs and stir until the mixture is thick and foamy – this usually happens at a temperature of about 80 degrees (a thermometer is helpful here because the mixture should not be heated much hotter) the mixture is ready when you use it ” peel off to the rose “can – EXPLANATION: if you pull a spoon through the foamy mass and then blow it onto the back of the spoon, a rose should become visible …
completion
- Now transfer the mixture to a cold bowl and place it in the cold water bath – gradually stir in the ice-cold cream – when the mixture has cooled down sufficiently, it is filled with a funnel through a sieve into the ice machine and frozen for about 30 minutes
serve and decorate
- I served my vanilla ice cream (cut into slices) this time with apricot jam
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