Vanilla ice cream

Name: Vanilla ice cream
Total time: 5 h
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 5 dl milk; 2 dl heavy cream (30% fat); 5 egg yolks; 150 g sugar; 1 vanilla bean (or 2 tsp vanilla extract); 1 pinch salt

Time: 5 hours6 servingsapprox. 280 kcal / serving (estimated)approx. 5 g protein / serving

Vanilla ice cream is the base of all ice creams: creamy, silky and vanilla-scented. Old recipes were made with milk and egg yolks; today cream goes in as well, which makes it smoother and richer. The secret is cooking the custard (crème anglaise): it must not boil.

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Method

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Warm the milk with the cream, the split and scraped vanilla bean (with its seeds) and the pinch of salt in a small saucepan to just below a boil (approx. 80 °C).
Meanwhile, whisk the egg yolks with the sugar with a whisk until pale and creamy (approx. 2 minutes).
Gradually pour 1 dl of the hot milk into the yolks, stirring, so the egg does not curdle, then pour everything back into the saucepan.
Heat over low heat, stirring constantly, for 4-5 minutes to 80-82 °C until the custard coats the back of the wooden spoon. Do not boil, or the egg will scramble.
Strain through a sieve, cool over an ice bath, then refrigerate for 2 hours.
Freeze the chilled base in an ice cream maker. Without a machine, pour it into a shallow dish and put it in the freezer, stirring with a fork every hour for the first 3 hours. Take it out 10 minutes before serving.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Real vanilla bean is much more aromatic than extract.
Do not boil the custard, or the egg will curdle.
Chill it well before freezing.
Let it stand 10 minutes before serving so it is scoopable.

Frequently asked questions

How long can it be stored?

In the freezer for 2 weeks.

Can it be made without egg?

Yes, but the texture will be different, less creamy.

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