Completed in1 hour 10 minutes plus freezing time at least 35 minutes
Per serving Energy: 215 kcal, carbohydrates: 15 g, protein: 4 g, fat: 15 g
250ml of milk
250 ml of whipped cream
100g of sugar
6th Egg yolk (class M)
- Halve the vanilla pod length ways and scrape out the pulp. Bring the pod and pulp with milk, cream and 60 g sugar to the boil in a saucepan and leave to stand on the switched off hotplate for 30 minutes
- In the meantime, stir the remaining sugar and egg yolks in the beater with the hand mixer on the lowest setting for 4-5 minutes until creamy.
- Remove the vanilla pod from the cream-milk mixture, bring the mixture to the boil again. Pour the vanilla milk slowly into the egg cream in the beating kettle, stirring constantly with the silicone spatula, then “peel it off” over a hot water bath: To do this, heat the mixture to 75-80 degrees with constant stirring with the spatula (use a thermometer!). Pull the spatula out of the mass and blow on it: If wavy lines are formed that are reminiscent of a rose, the mass is creamy, thick and sufficiently bound.
- Place the beating kettle in an ice-cold water bath, stir the mixture until cold. Freeze the mixture in the ice cream maker for 35-40 minutes. Serve the vanilla ice cream immediately or, if you like, pour it into a shallow, sealable bowl and place in the freezer for at least 1 hour, then it will harden.