Vanilla ice cream is the most basic of deserts and making it it pretty easy.
You don't even need to have an Ice Cream making machine, in this recipe we use a part freezing and churning method. It takes a bit of time and effort making Ice Cream this way but the end result is worth it.
In this ice cream recipe I have not used any special equipment except a freezer of course. No ice cream machine needed.
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History of Ice Cream
The history of ice cream spans centuries and cultures, beginning as early as the 2nd century B.C. in ancient China, where a mixture of milk and rice was packed in snow to create a frozen treat.
This early form of ice cream evolved over time, with the introduction of fruit and other flavorings. By the 16th century, the concept had spread to Europe, particularly in Italy, where sorbetto, a frozen dessert made from fruit and sugar, gained popularity among the aristocracy.
The invention of the hand-cranked ice cream maker in the 18th century revolutionized the production of ice cream, making it more accessible to the general public.
In the United States, ice cream became a staple by the 19th century, with the establishment of ice cream parlors and the introduction of flavors such as vanilla, chocolate, and strawberry. The invention of commercial ice cream production methods in the early 20th century further propelled its popularity, leading to the creation of iconic brands and the widespread availability of this beloved dessert.
Today, ice cream continues to evolve, with innovative flavours and artisanal techniques, reflecting both tradition and modern culinary creativity.
300 ml Full Fat Milk
284 ml Double cream
115 g Caster Sugar
5 Egg Yolks*
1 Vanilla Pod
*Contains eggNut free
Nutrition:
This is based on a
135g portion
Calories: 279
Protein: 4.7g
Fat: 9.2g
Carbohydrates: 32g
Fiber: 0.9g
Sugar: 29g
High sugarHigh calories
Cost to make:
£5.59 / $7.08 (Est.)
*Prices may vary.
Cooking Instructions
Bring the 300 ml of milk & Cream almost to the boil in a saucepan.
Add Half The Sugar
Strip the Vanilla pod of it's seeds and add to the milk & Cream, also throw in the pod skin.
Separate the egg yolks and whisk together with the rest of the sugar until light and thick.
Remove the pan from the heat and allow to cool to room temperature.
Mix 2 ladle's of the milk into the egg yolks to slacken.
Return the milk to the heat and bring to a slow boil , add the egg mixture and whisk until the mixture thickens enough to coat the back of a wooden spoon.
Allow to cool in a heat proof bowl , then cover with a cartouche and freeze for 1 hour.
After an hour , remove from the freezer and churn the ice cream with a whisk for a few minutes. Replace the cartouche and refreeze for a further hour.
Repeat this process 3 -4 times.
Freeze overnight.
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Chefs Tips
You can use Vanilla extract to flavour this if you like.
Cuisine:Various
