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Homemade Artisanal Vanilla Ice Cream

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Homemade Artisanal Vanilla Ice Cream

This delicious and basic ice cream recipe was highly requested and I am sorry for sharing it so late.

A recipe and flavor that is not limited by the summer season. Keep notes and prepare it as soon as you can, because it will be the perfect combination for the coming recipes on Kikiliciouss.

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Method:

 

In a big bowl, whisk together the egg yolks, sugar, salt and vanilla extract for 3-4 minutes, until thickened and doubled in size. By this time the mixture should have a pale yellow color.

 

Beginner’s version:

Add the whole milk and whisk until well combined.

Add the heavy cream and mix slowly with a spatula.

Be careful to not whip the heavy cream.

Pour the mixture is a pot and cook it in low heat for +/- 7 minutes stirring non-stop with a spatula, until the cream thickens and coats the back of the spoon.

The cream will be ready when it has started to thicken and leave marks on the spatula or the wooden spoon you are using.

How to tell: Dip the spoon/spatula in the cream and take it out. Pass your finger by the middle of the spatula. If the cream stays separate it means that the cream is ready for the next step.

*If you want to be even safer regarding the cream cooking: Cook the mass in bain-marie. This way you will completely avoid the chances of the yolk to be cooked.

Professional’s version:

In a pot add milk and the cream and boil them lightly.

Add a scoop of milk and the whipped yolks in the mixture while mixing all together constantly with a whisk.

*It is important to continue mixing in order not to let the yolks cook and ruin the ice cream.

Put the mass in a pot with the other part of the milk and cook until reaching the desired result (read above).

 

Put the prepared mass in a bowl, passing it in a fine sieve to make sure not to end up with curdled egg (if the mixture has passed in boiling during the cooking)

Put cellophane paper on the surface in order not to let a membrane create during the cooling.

Leave the bowl cool down and then put it in the fridge for 6-8 hours or during the night.

After 5 hours or the next day, turn on the ice cream machine and pour inside the mixture.

Let the ice cream be made according to your machine`s instructions.

Afterward transfer the ice cream to a dish and leave it in the freezer for at least 2-3 hours before serving.

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Photography Eranda Janku

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