Vanilla ice cream, smooth and creamy and with lots of vanilla flavour. The one ice cream we all love and know, and a base for many other ice creams and desserts.
The most simple vanilla ice cream is basically made of whipping cream, sugar, vanilla and egg yolks. It tastes wonderful, and I have been doing it for more than 20 years. However, recently I started making my vanilla ice cream with a creme anglaise as a base. Cream is still added, otherwise it would not be a real ice cream, but the creme anglaise reduces the need for a lot of cream. Actually, two thirds are whole milk and one third is heavy cream but the ice cream still tastes and feels like an ice cream made of only heavy cream.
One time I forgot to add the cream to the creme anglaise. I remembered because I saw the cream in the fridge the day after, but I couldn’t tell the difference when I ate the ice cream, and neither could my husband. So if you are in the need of ice cream but on a diet, omit the heavy cream and use only the creme anglaise.
When you buy vanilla ice cream in the stores, the ice cream is often completely white. This is because a lot of air has been whipped into the cream and the eggs are not organic.
I like my ice cream to have a lot of vanilla flecks, and the ice cream is always slightly yellow because I am using my own organic eggs.
When the ice cream is almost done, you can add nuts, chocolate, berries – anything you like.
Put the frozen ice cream in the fridge 10-20 minutes before serving, leaving it to thaw a bit.
If using an ice cream machine, the ice cream is ready in 30-120 minutes, depending on how soft you like your ice cream.
If not using an ice cream machine, the ice cream is ready in about 4 hours.