French vanilla ice cream

French vanilla ice cream

Mousse base vanilla ice cream

By
From
Encyclopedia of Food and Cookery
Makes
750 ml

Ingredients

Quantity Ingredient
435ml cream
1/2 vanilla bean
or 1 teaspoon natural vanilla extract
55g sugar
125ml water
3 egg yolks

Method

  1. Place cream and vanilla bean, if using, in a heavy saucepan and heat gently, without boiling, for 5 minutes. Set aside and add natural vanilla extract, if using. Place the sugar and water in a small saucepan, dissolve sugar, then bring to the boil. Boil for 5 minutes without stirring. Allow to cool for 30 seconds.
  2. Beat egg yolks until pale and frothy. Pour hot sugar syrup over yolks, whisking constantly until thick. Strain cream, add to egg mixture and whisk until frothy. Pour into container of a sorbetière or metal ice cream trays. Cover and place in freezer.
  3. To freeze, turn freezer to maximum or coldest setting about 1 hour before the mixture is prepared. Place the container of ice cream in the freezer and allow the mixture to semi-freeze.
  4. Transfer the mixture to a mixing bowl, whisk it thoroughly with a rotary or electric mixer, replace it in the ice cream trays, cover with foil and freeze again for 1–4 hours until frozen hard. Store in freezing compartment at normal setting. If liked, the beating process may be repeated when the ice cream is just firming. The time required to freeze ice cream varies greatly according to the freezing compartment and the mixture used.

Variations

  • Chocolate ice cream: use French or rich vanilla ice cream, but melt 125 g cooking chocolate in the warm cream or milk and cream.

    Coffee ice cream: use French or rich vanilla ice cream, but add 1 tablespoon instant coffee powder to the cream or milk and cream.

    Coconut ice cream: use French or rich vanilla ice cream, but add 90 g shredded coconut to cream or milk and cream and heat gently to infuse. Push mixture through a sieve, squeezing out as much of the coconut-flavoured creamy milk as possible. Discard the coconut.

    Almond ice cream: use French or rich vanilla ice cream, but add 55 g ground almonds to the cream or milk and cream and heat gently to infuse. Push mixture through a sieve, squeezing out as much almond-flavoured milk as possible. Discard the ground almonds.

    Burnt almond ice cream: use French or rich vanilla ice cream, but add ¾ teaspoon natural almond extract instead of vanilla. When frozen, stir in 45 g flaked almonds which have been toasted to a golden colour. Cover and return to freezer with temperature control set at normal and allow to ripen for 2–6 hours.

    Peach vanilla ice cream: make up and freezer-churn French or rich vanilla ice cream. When frozen, stir in 375 g mashed ripe peaches. Transfer mixture to suitable mould or container. Cover and return to freezer with temperature control set at normal and allow to ripen for 2–4 hours.

    Strawberry vanilla ice cream: prepare as for peach vanilla ice cream but add 265 g mashed strawberries.

Note

  • Any frozen fruits may be used as indicated in peach and strawberry ice cream. Allow fruits to thaw partially and crush in a blender.
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