Vanilla ice cream
© danishthings.com
Servings
612 – If part of a dessert with more elements
Servings
612 – If part of a dessert with more elements
Ingredients
  • 12 egg yolks – pasteurised
  • 350g sugar
  • 7.5dl milk
  • 7.5dl whipping cream
  • 2 vanilla pods
Instructions
  1. Beat the egg yolks with the sugar until light and foamy.
  2. Boil the milk and cream with the vanilla. Take your time – make a cup of coffee or tea and enjoy the serenity while you stir the pot – all the time. You don’t want the milk-cream to burn.
  3. Gently pour the boiling milk-cream into the egg mixture while whisking. If it’s a large portion I pour the milk-cream in with a soupspoon, one spoonful at a time, so that are no “omelette” lumps in the mass. You might not have room for all the liquid.
  4. Put it all back into the pan, and let the mass thicken, stirring constantly until it reaches approximately 85 ° C. It should not boil.
  5. Chill the ice cream mass and freeze it in an ice cream maker.
  6. Put in a silicone mould and freeze in the freezer
Recipe Notes

TIPS

You can add flavours or fillings to your vanilla ice cream

Try to mix some chopped chocolate in the ice cream mass, maybe even some chunks of marzipan.