Despite the endless variations of ice cream flavours available, in terms of popularity, the humble vanilla ice cream takes the first place (at least in most ice cream-loving countries). For this homemade custard-based vanilla ice cream recipe, you need only five simple ingredients and a dash of finesse. That’s right! There’s no need for an ice cream maker – a cream charger does the job just as well.
- 3 cups whole milk
- 2 cups heavy cream
- 1 cup castor sugar
- ¼ cup icing sugar
- 4 egg yolks
- 3 egg whites
- 1 vanilla bean (or 1 tbsp high-quality vanilla extract)
- A pinch of salt
To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.
- Begin by preparing the custard. Whisk the egg yolks with the egg whites in a large mixing bowl, then add the castor sugar and a pinch of salt. Continue beating the ingredients until the sugar has partially dissolved and the mixture is glossy.
- In a separate bowl, briefly whisk the heavy cream with the icing sugar, strain the mixture into a siphon, connect your Smartwhip and charge it to 10 bar. Disconnect your Smartwhip and shake the siphon for 10-15 seconds to evenly distribute the gas, then set it aside.
- Using a sharp knife, split the vanilla bean in half and scrape out the seeds.
- Pour the milk into a small saucepan, add the split vanilla bean and seeds, and bring the mixture to a light boil. Simmer the mixture over medium-low heat for approximately 10 minutes.
- Remove the saucepan from the heat and pour a few teaspoons of the heated milk over the egg mixture to raise the temperature slowly, stirring continuously to keep the eggs from curdling.
- Once the milk has raised the temperature of the eggs sufficiently, pour the egg mixture into the saucepan and briskly whisk the ingredients together.
- Briefly heat the contents over low heat, stirring continuously until the mixture becomes thick and can coat the back of a spoon.
- Remove the saucepan from the heat and strain the ingredients into a container. Chill the container in the fridge for an hour.
- Once the indicated time has passed, carefully fold the whipped cream into the custard. Place the container back in the fridge for approximately 3 hours, stirring once every hour, then allow the vanilla ice cream to fully set in the freezer for 3 more hours.
Serve the ice cream by itself or with a slice of warm apple pie. For something more exotic than vanilla ice cream, simply substitute the vanilla with another ingredient such as fruit puree, a shot of espresso or some fresh pistachio nuts following the same technique.
Interested in acquiring Smartwhip for your catering business? Then get in touch!