When we talk about classic flavours, of course, we’re talking about vanilla! It’s perfect for any seasons, it’s good at any age, and it’s the best mate for almost any other flavours or toppings. Just a few examples: Vanilla and Chocolate, Vanilla and Coffee, Vanilla with Whipped cream on top.
Do I need to go ahead or did I convince you?
you'll be fine
- 500 gr. fresh cream
- 100 gr icing sugar
- 3 egg’s yolks
- 1 vanilla bean
The first thing we need to do is to cut into length the vanilla bean and then use the knife blade to collect the precious vanilla powder. If you’re thinking: whaaat? Just take a look at photo ;)
Now put the cream and the vanilla powder in a large, heavy-based saucepan. Heat gently until almost boiling. The word “almost” is not placed there by chance, so don’t get distracted taking a look at Whatsapp!
Put the yolks and sugar and beat for 3 minutes, using an electric hand whisk, until thick and pale – the beaters should leave a ribbon trail in the mixture. Gradually beat in the cream mix.
Cook over low heat, constantly stirring with a wooden spoon, for about 10 minutes, until thickened. Pour into a bowl and cover the surface with cling film to prevent a skin forming. Cool for 1 hour, then chill for at least 2 hours.
Churn the custard in an ice-cream maker, according to the manufacturer’s instructions, until thick but still soft enough to be spoonable.
If you don’t have an ice-cream maker, you can make the ice-cream by hand.
I know that you’re craving for your fantastic homemade vanilla ice-cream, but before to eat it leave in the freezer for at least 3 hours or until firm enough to scoop.