Vanilla Icecream
Experience the pure comfort of classic vanilla ice cream made from scratch. This recipe yields an incredibly smooth and creamy texture, thanks to the addition of whipped egg whites and a rich base of whole milk and heavy cream. The subtle sweetness is perfectly balanced by a pinch of salt, allowing the aromatic vanilla to shine through every spoonful. It’s the ultimate canvas for toppings, whether served plain, drizzled with warm caramel, or studded with fresh berries. Perfect for a summer evening, a holiday dessert table, or simply as a luxurious treat on a rainy day. This nostalgic favorite brings the warmth of home baking into your freezer.
Description
Experience the pure comfort of classic vanilla ice cream made from scratch. This recipe yields an incredibly smooth and creamy texture, thanks to the addition of whipped egg whites and a rich base of whole milk and heavy cream. The subtle sweetness is perfectly balanced by a pinch of salt, allowing the aromatic vanilla to shine through every spoonful. It’s the ultimate canvas for toppings, whether served plain, drizzled with warm caramel, or studded with fresh berries. Perfect for a summer evening, a holiday dessert table, or simply as a luxurious treat on a rainy day. This nostalgic favorite brings the warmth of home baking into your freezer.
Ingredients
- 100 sugar
- 200 whipping cream
- 200 milk
- 1 vanilla sugar
- 1/2 egg white
- 1 salt
Directions
- 1 Whisk the egg white in a clean, dry bowl until it becomes foamy and holds a soft, compact structure.
- 2
In a separate large bowl, combine the milk, whipping cream, sugar, vanilla sugar, and salt. Whisk vigorously until the sugar is completely dissolved and the mixture is uniform.- 3
Gently fold the whipped egg white into the milk mixture. Use a spatula to carefully incorporate the air without deflating the foam, maintaining a light texture.- 4
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for about 20 minutes until it reaches a soft-serve consistency.- 5
Alternatively, if using a freezer bowl method, pour into a shallow container. Place in the freezer and stir vigorously every 5 minutes for the first hour to break up ice crystals, then every 10 minutes until firm.- 6
Transfer to an airtight container and freeze for at least 2 hours before serving to allow it to harden completely.NoteFor a nutty variation, fold in 150g of crushed walnuts just before the final freezing stage. This pairs wonderfully with a warm orange sauce.
Ensure all equipment is thoroughly cleaned and dried when whipping egg whites to ensure proper volume.
Store in the freezer for up to 2 weeks for best texture. Let sit at room temperature for 5 minutes before scooping for easier serving.
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