Vanilla ice cream is a classic to eat with hot brownies, fruit cakes, hot coconut cakes, whiskey, red berries, fruit salad, it goes well with everything. Its artisanal version is even better because it has no preservatives or artificial flavors.
– 500 ml Cream
– 250 ml Whole milk
– 1 Vanilla bean
– 150 gr. Sugar
– 3 Egg yolks
– 8 gr. Corn starch
– Heat over fire 200 ml of milk with the sugar, the vanilla seedcase and the seeds (if they are still inside). Reserve about 10 minutes to allow the vanilla to release its flavors.
– Beat the egg yolks to break the texture.
– Dissolve the cornstarch in the remaining 50 ml of milk and mix with the egg yolks.
– Remove the vanilla from the first preparation and add the second mixture (milk, egg yolks and cornstarch), stirring constantly under heat until thickened. Remove from heat and let cool down.
An easier alternative to these two first steps (but less natural) is to use a can of condensed milk mixed with vanilla extract.
– Beat the cream to a medium point so it’s easier to integrate. Mix with the previous preparation once it’s cold.
– Place in the freezer, stirring every 30 minutes to prevent crystal formations. If we have an ice cream machine, this is not necessary.
– Freeze overnight.
– Enjoy your homemade vanilla ice cream!
You can add strawberries, red berries, chocolate cookies, raisins, walnuts or grated coconut to this basic recipe. With each topping, you will have a new version of the dessert to surprise your friends.
PAIRING: Following the traditional pairing line, we suggest enjoying a dessert like this with a good late harvest white wine. If you are going to add red berries to your ice cream, you can accompany that dessert version with a sweet sparkling rose.