Rich vanilla Ice Cream

icecream_vanilla_v1 (2 of 2)

Wrote by Benoit HOUTIN

Ice cream made with powdered milk and stabilizer.
I was fed up of paleo ice cream so I decided to make milky super rich vanilla ice cream and test my new ice cream maker!
It is a Magimix 1.1 liter. It works well for sorbets and creamy ice cream.
I messed it up because since the custard looked too rich and a couple of seconds after putting it in the machine, the custard on the side of the tank froze and turned into something hard and super sticky. Maybe I shouldn’t put the custard in the freezer to cool it down, maybe it was already too cold…
If you don’t have an ice cream maker, stir the mixture time to time while freezing

Anyway, even with this issue, it turned super smooth and creamy, thanks to all those ingredients I put in, such as the powdered milk.

-50cl milk half skimmed
-170g sugar (I used 70g of coconut sugar for the milk and 70g of brown sugar for  egg yolks which makes 140 gr. of sugar)
-5 egg yolks
-2 vanilla pods (I added a teaspoon of vanilla extract)
-25g of full fat powdered milk
-20cl whipping cream (30% fat)
-3g stabilizer (optional)
I fund the stabilizer in a big bag (200 g) at Bsngsan Market, enough for 10 years, for 8000 won.
-In a saucepan, put the milk, 100g (70g for me) of sugar and vanilla seeds and pods. Put it on low heat. When it comes to a boil, stop it and let the vanilla infuse.
-In a bowl, put the egg yolks, 70 of sugar, the powdered milk and the stabilizer. Beat it till it is pale and fluffy.
-After 10-15 min to 1 day, depending on how much time do you have to let the milk infuse well, remove the vanilla pods and mix the egg yolk mixture with the infused milk and put it on the stove
to make the custard.
Stir constantly and stop when it is thick enough.
It shouldn’t boil or you would cook the egg too much and clump would appear. If clumps appear pass it trough a sieve.
Normally, after reaching 82-85 degree C., you can make the test with a spatula dipped in the custard and your finger.
swipe the spatula with your finger. if the print doesn’t move, it is done,
-Fold the cream in the custard. I whipped mine in the idea to make it more airy…
-Let it cool down in the fridge, wrapped with plastic wrap. When it is cold, put it in the ice cream maker or in the freezer.-I personally like eating ice cream with crepe dentelle, from Britany.icecream_vanilla_v1 (1 of 2)
icecream_vanilla_v1 (1 of 1)
My wife preferred eating ice cream with american cookies before she knew the existence of superior french crepe dentelle.


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