Vanilla ice-cream

Vanilla ice-cream

By
From
Botanical
Makes
1 1/2 litre
Photographer
William Meppem

Ingredients

Quantity Ingredient
12 egg yolks
75g caster sugar
370ml milk
370ml pure cream
2 teaspoons vanilla extract
2 vanilla pods, split and scraped
25g glucose

Method

  1. Beat the egg yolks and caster sugar together in a food processor until creamed.
  2. Warm the milk, cream, vanilla extract and pods, and glucose together in a pan. Bring to a simmer and cook for roughly 4–5 minutes. Gradually pour the milk into the egg and sugar mixture, stirring to combine.
  3. Transfer into a clean saucepan and heat gently, stirring constantly, until the mixture thickens enough to coat the back of a spoon, or reaches 85°C on a sugar thermometer. Cool the pan over ice, stirring occasionally, then transfer to the refrigerator for 30 minutes.
  4. Once chilled, transfer to an ice-cream machine and churn following manufacturer’s instructions.

Chef’s note

  • Some domestic ice-cream machines are not powerful enough to churn the ice-cream quickly, which may result in the mixture splitting. If you have this problem, try putting the churning cylinder in the freezer 1 hour prior to churning, to keep the custard cooler while churning and thus enable it to churn faster.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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