Madagascar Vanilla Ice Cream
4 servings
360 minutes
Ice cream with Madagascar vanilla is the true embodiment of Italian culinary refinement. Its velvety texture and rich vanilla aroma create elegant pleasure with every bite. Madagascar vanilla, known for its rich and complex flavor, adds warm, sweet, and slightly woody notes to the dessert. Historically, vanilla was used by European aristocrats, and this recipe preserves that same sophistication. This ice cream pairs perfectly with berries, chocolate sauce, or simply as a standalone masterpiece. It brings coolness on hot days and turns every treat into a moment of pure enjoyment.
1
Cut the vanilla pod in half. Use the sharp edge of a knife to scrape out the black vanilla seeds from the pod. They feel oily. The more seeds you can scrape out, the better.
- Vanilla pod: 1 piece
2
Pour the cream into a thick-walled pot and place it over medium heat. Add vanilla beans and the pod to the cream, and stir. Heat until the cream starts to curdle. Immediately remove from heat and let it steep for 5 minutes.
- Cream 25%: 450 ml
- Vanilla pod: 1 piece
3
In a separate bowl, beat the egg yolks, gradually adding sugar. Whip until the mixture doubles in volume and achieves a creamy texture.
- Egg yolk: 3 pieces
- Sugar: 160 g
4
Strain the heated cream through a sieve to remove the vanilla pod.
- Vanilla pod: 1 piece
5
Gradually add hot cream to the whipped egg yolks, stirring constantly. Once well mixed, pour the mixture back into the pot, place it over medium heat, and stir continuously, scraping the edges and the bottom center of the pot. Whip until thickened, but do not allow the cream to boil. Once the cream reaches the consistency of liquid sour cream, remove from heat.
- Cream 25%: 450 ml
- Egg yolk: 3 pieces
6
Cool the cream in a water bath. Fill a large bowl halfway with very cold water and ice cubes. Place a pot with the cream on top. Stir the cream occasionally for about 30-40 minutes until it cools down.
- Cream 25%: 450 ml
7
Remove the ice cream pot from the water bath, tightly cover it with a lid, and place it in the refrigerator for 4-5 hours to cool further.
8
After some time, take the ice cream out of the freezer and pour it into the ice cream maker, spinning for 20-40 minutes. At the end of churning, the mixture will resemble softened ice cream. Fill a container with the resulting mixture and place it in the freezer for 3-4 hours until fully set.
9
If you don't have an ice cream maker, immediately pour the frozen mixture into a container and place it in the freezer. Take out the container and stir the contents every half hour until it sets.