Vanilla Ice Cream

Name: Vanilla Ice Cream - Ruxandra A.
Ingredients: 2 cups of milk (400 ml) 3 egg yolks 3/4 cup white sugar (280 g) 1 vanilla pod 250 ml liquid cream; the richest version you can find (double cream; in English)

Desert - Vanilla Ice Cream by Ruxandra A. - Recipia

The milk is heated in a suitably sized pot, being careful never to reach boiling temperature. It is essential that the milk remains at a constant temperature so as not to affect the final flavor of the ice cream. While the milk is on the heat, the vanilla pod is prepared. It is cut lengthwise with a knife, and the seeds are removed, which will provide an intense aroma to the mixture. The cleaned pod is immediately added to the heating milk, while the seeds are kept separately for a later step. In a bowl, the three egg yolks are vigorously beaten with sugar until the mixture becomes a pale, almost golden color. Then, the previously extracted vanilla seeds are added, which will enhance the dessert's flavor. It is time to deal with the milk. When the milk is almost at the ideal temperature (no more than 70 degrees Celsius), it is taken off the heat. If you do not have a thermometer, observe the formation of a thin layer of foam at the edge of the pot, indicating that it is time to intervene. To temper the yolks, warm milk is gradually poured into the egg mixture while stirring continuously. This process is crucial as it helps prevent the yolks from coagulating, which could turn into an omelet due to excessive heat. About one cup of milk is used to reach the desired temperature. Once the eggs are prepared, they are added to the pot with milk, which goes back on the heat. Continuous stirring is essential to avoid boiling, keeping the temperature around 70 degrees Celsius. Now comes the most exciting part of the recipe: the constant stirring of the cream. It should gradually thicken, achieving a consistency similar to that of pancake batter, but thinner. An effective test is with a spatula: remove the spatula from the cream and draw a horizontal line. If the cream on top does not flow quickly into the bottom, then it is ready. This is a process that requires patience, and I stirred for about three hours. Once the cream has thickened sufficiently, prepare two overlapping bowls. In the first bowl, add ice cubes, and then place the second bowl on top. This will be used to quickly cool the mixture. It is important to strain the cream to remove any remaining pieces of the vanilla pod, thus providing a fine texture. We begin to stir gently, and as it cools, the cream becomes creamier and more appealing. Separately, the liquid cream is whipped, being careful not to overbeat it to avoid making butter. The whipped cream is added to the milk mixture and stirred with broad, gentle movements to ensure homogeneity. Once the mixture is uniform, it is transferred to the freezer. Personally, I stirred the mixture twice during the freezing process to prevent ice crystals from forming, although this is not strictly necessary. It is left to freeze for about 5-6 hours, and before serving, it is recommended to let it soften a bit. This way, you will achieve a creamy, delicious ice cream that can be made without an ice cream machine, but requires dedication and patience in the stirring process. It is a pleasant and rewarding experience, offering a delicacy worth savoring with loved ones.

Ingredients

2 cups of milk (400 ml) 3 egg yolks 3/4 cup white sugar (280 g) 1 vanilla pod 250 ml liquid cream
the richest version you can find (double cream
in English)

Vanilla Ice Cream

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