Recipe for “vanilla ice cream”:<\/h2>\n
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-500ml of semi-skimmed milk<\/strong><\/div>\n
-170g of sugar<\/strong><\/div>\n
-5 egg yolks<\/strong><\/div>\n
-2 vanilla beans <\/strong><\/div>\n
-25g of whole milk powder<\/strong><\/div>\n
-20cl of whole cream<\/strong><\/div>\n
-3g of ice stabilizer (can be done without…) <\/strong><\/div>\n
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Instructions:<\/h2>\n
Put the vanilla pods, 100g of sugar (out of 170) and the milk in a saucepan over low heat. As soon as it boils, turn off the heat and let the vanilla infuse. <\/em><\/div>\n
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Put the 70g of sugar, the 5 yolks, the whole milk powder and the stabilizer in a bowl. <\/em><\/div>\n <\/div>\n
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Blanch with a manual or electric whisk. <\/em>
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After 10 minutes of infusion, open the pods and scrape out the vanillin, which should be put into the yolk\/sugar mixture. <\/em>
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Return the milk to the boil, then pour it over the other mixture while stirring. <\/em>
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Return to low heat, leaving the empty pods. Bake like a custard (at this point, it’s a custard!) at 85\u00b0C. Do not boil the mixture. <\/em>
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When the cream is at temperature, remove from heat and add the cold whipping cream. Mix well and let cool. <\/em>
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When everything is at room temperature, place in the refrigerator for at least 2 hours. <\/em><\/div>\nRemove the pods and put them in an ice cream or ice cream maker as described in the manual.<\/em>and place in ice cream or ice cream maker as indicated in the manual. <\/em> <\/div>\n <\/div>\n
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When the machine stops, put the ice cream in a tray and store for at least 2 hours in the freezer for maximum creaminess!<\/em><\/div>\n
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Vanilla Ice Cream<\/h2>\n
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What could be better on a hot day than a creamy homemade ice cream that just came out of the machine? I didn't even wait with my friends to put the ice cream in the freezer. We ate it all in the stainless steel tray of the machine with our spoons! It was so wonderfully melting! This recipe is a classic, but as always, I offer you my version with even more vanilla and softness!<\/span><\/div>\n
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