Vanilla ice cream

Vanilla ice cream

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

People often judge your ice cream by the quality of the vanilla that you produce. This one is seemingly simple, but complex in its range of flavours. We use the highest quality Madagascan vanilla pods – they are not grown in North London, but nevertheless sourced from family-run farms in Madagascar.

Ingredients

Quantity Ingredient
800ml Basic sweetened ice cream mix
2 vanilla pods, split lengthwise and seeds scraped out
1 teaspoon pure vanilla powder, made from crushed Madagascan vanilla pods

Method

  1. Make one quantity of the basic sweetened mix and make up to the stage before cooling.
  2. Add the vanilla pods and vanilla powder to the hot sweetened mix, then whisk together and leave to cool.
  3. Keep in the fridge and leave for 6 hours or preferably overnight.
  4. Remove the vanilla pods, making sure that you scrape out any mix inside the pods.
  5. Churn in an ice-cream maker and then scoop into a container. Keep in the freezer until ready to serve.

Variation

  • Seville orange marmalade ripple ice cream

    Make the vanilla ice cream as above, then when the mix has been churned, ripple it with Seville orange marmalade. You could also try using raspberry ripple.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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