Classic vanilla ice cream

Classic vanilla ice cream is a refined dessert that is easy to make, bringing a touch of coolness and joy in every spoonful. This vanilla ice cream recipe is perfect for hot summer days or to conclude a festive meal. Here’s how you can prepare it step by step, achieving a result worthy of the best gelaterias.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes (plus freezing time)
Number of servings: 6 servings

Ingredients:
- 250 ml milk
- 250 ml cream (36% fat)
- 50 g sugar
- 6 egg whites
- 2 vanilla pods

Detailed instructions:

1. Preparing the ingredients: Start by gathering all the ingredients in a clean workspace. Choose high-quality cream as this will influence the final texture of the ice cream. I recommend using whole milk for a richer flavor.

2. Mixing the milk and cream: In a large bowl, combine the milk with the cream and add a tablespoon of sugar. Gently mix to combine the ingredients.

3. Preparing the egg mixture: In another bowl, use a mixer to beat the 6 egg whites with the remaining sugar (about 40 g) until you achieve a firm and glossy foam. It’s important that there are no traces of yolks in the whites, as they can prevent a creamy texture.

4. Infusing the vanilla: Cut the two vanilla pods lengthwise and scrape the seeds with a knife. Add the seeds to the milk and cream mixture, then heat this mixture in a saucepan over medium heat. Be careful not to reach boiling point; it should just be warm.

5. Tempering the eggs: When the milk mixture is warm, gradually pour it over the egg whites, constantly whisking to prevent the eggs from coagulating. This technique is called "tempering" and helps achieve a smooth cream.

6. Cooking the cream: Pour the obtained mixture back into the saucepan and cook it over low heat, stirring continuously. You will know it’s ready when the cream thickens and can coat the spatula. It’s essential to be patient and not allow it to boil.

7. Straining the cream: Use a fine sieve to strain the cream into a clean bowl, removing any lumps. This step will ensure a velvety texture of the ice cream.

8. Cooling the cream: Let the cream cool to room temperature, then cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours. This step is important to allow the flavors to develop.

9. Whipping and freezing: After the cream has cooled, pour it into the ice cream maker and follow the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the cream into an airtight container and freeze it. Mix every 30 minutes for the first 2 hours to prevent ice crystals from forming.

10. Serving: The vanilla ice cream is ready to serve after it has been in the freezer for a few hours. You can enjoy it plain, or add it to desserts like cakes or caramelized fruits. I recommend serving it with warm chocolate sauce or fresh fruits for a delicious contrast.

Personal suggestion: You can experiment with flavors by adding a few drops of almond extract or a splash of coffee to the milk mixture to achieve a vanilla ice cream with a twist. This classic vanilla ice cream is simple yet extremely versatile, serving as the perfect base for many delicious creations. Savor every spoonful and enjoy its coolness!