Vanilla ice cream for the ice cream maker

Ingredients for 8 servings:

• 500 g milk (whole milk)
• 100 g cream
• 50 g double cream
• 85 g sugar
• 25 g skimmed milk powder
• 25 g invert sugar or glucose syrup
• 2 tsp, crushed powder (ice binder, 2 g)
• 1 vanilla pod(s)
• 1 coffee bean(s)
• 1 pinch of cardamom powder
• 4 cm lemon peel, untreated, without white pith
• 4 cm orange peel, untreated, without white skin
• 1 pinch of salt
• 100 g egg yolk
• 50 g sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 45 minutes

Italian style

Halve the vanilla pod lengthwise and scrape out the seeds. Place the pod in a saucepan and add everything (except the egg yolks, 50g of sugar, and the skimmed milk powder) and bring to a boil over medium heat. In a heatproof mixing bowl, beat the egg yolks, sugar, milk powder, and vanilla seeds with a mixer until thick and creamy. Now, in small (!) portions, stir the hot milk through a sieve into the egg mixture. Rinse the pot, pour the mixture back in, and heat over medium heat, stirring constantly, until it reaches 80°C. Pour the ice cream mixture through a sieve into a bowl and let it cool in the refrigerator for at least 6 hours. Freeze in the ice cream maker as usual. You can experiment with the amount of sugar to taste. When adding invert sugar, I use 80g, and when using glucose, 85–90g. The ice cream tastes best after 2 hours in the freezer. If it has been frozen for a longer period of time, you should place it in the refrigerator for 30 minutes before eating.