Homemade ice cream recipes: VANILLA THRILLA

Homemade ice cream recipes: Vanilla Thrilla.  A life less Vanilla?  Not for me thanks.  A true vanilla ice cream classic that just keeps getting better as time passes by. Why? Because for all the exotic, weird and wonderful varieties of ice cream that we have made at home and tasted in various places, the classic Vanilla is as delicious as anything that passes my lips.  And it is sooooo simple. 

Of course if you are looking for a recipe that impresses your friends or family, perhaps vanilla wouldn't be your first choice - but reconsider!  There are plenty of cool and interesting ways to present it with plenty of interest and once it has been tasted, forget about any complaints.  You can also look at various toppings however I am always reluctant to take away from the pure vanilla bliss.

I have a range of Vanilla recipes that I like to use but the all time fave is the custard base.  The flavor that oozes out of this little masterpiece is divine.  Below is my homemade recipe, however vanilla is so popular that I cannot really claim this one as my own - but I can give you a few tips here on there to make sure it's perfect.

Here's what you will need:

1 cup (250ml) full cream milk

A pinch of salt

3/4 cup (150g) castor sugar

2 cups (500ml) heavy cream

5 large egg yolks

1-2 teaspoons pure vanilla extract

1 vanilla bean

 

Start by heating the milk in a medium saucepan adding the salt and sugar gradually. 

Scrape out the seeds out the vanilla bean with a small, sharp knife.  (To do this slice down the center of the pod and then using your knife, scrape out the paste).  Add vanilla beans to the saucepan. Keep the pod to the side for decoration once done.

Cover the pan, and bring to a simmer.  Then remove it immediately from the heat and let sit for an hour or so.  (This is an important step and cannot be skipped.  The mixture must be allowed to infuse.)

After the infusion has taken place reheat the milk.  Taking a separate mixing bowl, beat the egg yolks and then slowly add the milk to the eggs.  Ensure you are keeping the mixture moving at all times by stirring quickly with a wooden spoon or whisk. 

Pop the milk and egg yolks in to the saucepan and cook on a low heat.  Continue to stir with your wooden spoon until a thin coating of custard remains on the back of the spoon.  Be careful not to wait too long or the milk will curdle. 

Now gently pour the custard mixture in to the cream.  Cover the custard mixture and allow to cool at room temperature before placing in the refrigerator to completely cool overnight. 

Once you have allowed a thorough cooling of the custard, place the mixture in to your ice cream maker and let it do all the hard work for you. 

This is a fool proof recipe to please young ones to oldies.  Think of creative ways to present you vanilla ice cream such as scoops placed on large spoons or in cups like the image above.  As I mentioned above there are a million and one toppings you can use for vanilla.  But trust me the taste is so good, you'll want to remain a purist.