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Homemade Vanilla Ice Cream

4 servings
Intermediate
200
Homemade ice cream for the perfect vanilla experience
Ingredients
Preparation
Ingredients
250 ml
Milk (3.8% Fat)
250 g
Fresh cream (30% Fat)
6 tsp
Taylor & Colledge Vanilla Bean Paste (2 tbsp)
6
Egg Yolks
80 g
Caster Sugar
Salt
Total:
200 min
Prep:
20 min
1

Bring the milk, cream and vanilla bean paste to boil in a pot. Remove the pot from the stove and set aside to cool a little.

2

Meanwhile, use a whisk to beat the egg yolk, sugar and salt in a bowl until foamy. Stir in the milk-cream mixture and stir over a hot water bath until creamy. Then set aside to cool.

3

Fill the mixture into a form and deep freeze. After approx. 1 ½ hours, stir the ice cream vigorously using a whisk and then leave to freeze for another 1 ½ hours.

Recipe Tips
When stirring the ice cream mixture, the water bath must not be boiling as this would cause the egg yolk to coagulate. 
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Ingredients

Ingredients
250 mlMilk (3.8% Fat)
250 gFresh cream (30% Fat)
6 tspTaylor & Colledge Vanilla Bean Paste (2 tbsp)
6Egg Yolks
80 gCaster Sugar
Salt
1

Bring the milk, cream and vanilla bean paste to boil in a pot. Remove the pot from the stove and set aside to cool a little.

2

Meanwhile, use a whisk to beat the egg yolk, sugar and salt in a bowl until foamy. Stir in the milk-cream mixture and stir over a hot water bath until creamy. Then set aside to cool.

3

Fill the mixture into a form and deep freeze. After approx. 1 ½ hours, stir the ice cream vigorously using a whisk and then leave to freeze for another 1 ½ hours.

  • When stirring the ice cream mixture, the water bath must not be boiling as this would cause the egg yolk to coagulate.