Vanilla Ice Cream
A classic French vanilla ice cream made with a crème anglaise base and light cream.
Ingredients
egg yolks
12 (8 oz / 250 g)
sugar
12 oz (375 g)
milk
2 pt (1 L)
heavy cream, cold
1 pt (500 mL)
vanilla extract
2 tsp (10 mL)
salt
a pinch
Instructions
1
Make custard base
Vanilla ice cream base is essentially an English custard enriched with heavy cream. Refer to the English custard guide on page 214.
2
Whisk egg yolks
Place the egg yolks and sugar in a bowl and whisk until thick and pale.
3
Combine milk
Bring the milk to a boil and gradually whisk it into the yolk mixture until smooth.
4
Cook until thickened
Cook over a water bath or double boiler, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat immediately.
5
Cool and season
Stir in the cold cream to stop the cooking. Add the vanilla extract and salt. (Note: if the cream is not freshly opened pasteurized cream, it is best to boil and chill it first, or heat it together with the milk. At this stage, the cooked custard should be placed immediately into an ice-water bath to cool down.)
6
Chill
Chill the mixture thoroughly in the refrigerator.
7
Churn
Following the manufacturer's instructions, pour the mixture into an ice cream maker and churn until frozen.
