Vanilla ice cream

Vanilla ice cream with eggs

A timeless classic ! Here is a recipe of a vanilla ice cream made with eggs. If this recipe is not particularly original, its main interest is to make you discover the method of making an egg ice cream called "french custard".
You will obtain an ice cream with a nice yellow color. And because of the presence of eggs, you will not have to use stabilizer.
It is also possible to make vanilla ice cream without eggs, but this will be the subject of another recipe.

If you are looking for a vanilla ice cream recipe on the internet, you cannot miss the "Lenôtre vanilla ice cream" published on many french cooking blogs. This is the recipe from the book "Sorbets et glaces de Lenôtre" published in 2001. The only thing is that all the blogs indicate a quantity of sugar of 150 g while the original recipe says 210 g.
And with less sugar, you must surely have understood the problem that we are going to encounter : a recipe that is no longer balanced and an ice cream that is too much hard. If you have not already done so, see the sections on ingredients and balancing to know more about.

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With the online balancing tool of Ice Ice Daddy .com, changes have been made to the original recipe in order to obtain an ice cream with less fat.
Finally, it's even quite similar to another Lenôtre vanilla ice cream recipe published in 1995. The main difference remains that Lenôtre uses butter in this older recipe which result in an ice cream with more fat.

You do not have all these ingredients ? No problem. Replace simply dextrose, inverted sugar and powdered glucose by usual sugar (sucrose). The ice cream texture will not be perfect but you will still get a very good ice cream.


Ingredients

  • 555 g of full fat milk
  • 120 g of cream with 30% fat
  • 50 g of skimmed powdered milk
  • 80 g of egg yolks
  • 85 g of sucrose
  • 50 g of dextrose
  • 50 g of inverted sugar
  • 10 g of powdered glucose 38DE
  • 1 vanilla pod

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Instructions

- Mix together dextrose and powdered glucose.
- In a saucepan, pour inverted sugar, milk, cream and stir with the whisk. Add the powdered milk and stir. Split the vanilla pod in half. Add the vanilla seeds and the pod to the mix.
- Start heating the preparation at low heat and add immediately the dextrose/powdered glucose mix. Stir constantly with a whisk.
- Stop heating when the milk is hot but not boiling (around 70 ° C).

- In another container, mix the egg yolks and the sucrose.
- Take a small quantity of hot milk (two to three ladles) and incorporate it into the eggs.
- Pour the egg / sugar / milk mixture into the saucepan.
- Start heating slowly, stirring constantly with a wooden spoon, making "8" moves.
- At 84 °C, remove the pan from the heat and continue to mix until the mixture reaches the temperature of 85 °C.
- When the temperature of 85 °C is reached, pour the preparation into another container.
- Remove the vanilla pod. Use the hand blender for a few seconds, taking care to hot liquid splashing risk. Add back the vanilla pod and immerse the container in a bath of ice water.
- Often control the preparation temperature stirring it with the kitchen thermometer. When the mix reaches approximatively 15 °C, wrap the container and place it in the refrigerator.
- Let maturate one night.

- The next day, remove the vanilla pod and mix with the hand blender.
- Pour your mix in the ice-maker to start creaming phase.

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