Homemade Vanilla Ice Cream
6 servings
150 minutes
Homemade vanilla ice cream is the true embodiment of tenderness and sophistication. This recipe has Spanish roots, where traditional desserts are often enriched with rich creamy flavors and natural aromas. Vanilla adds warm, sweet notes to the ice cream, making it the perfect ending to any dinner. Its softness is achieved through careful whipping of the cream and multiple cooling processes, creating an airy and velvety texture. Serving it with jam or grated chocolate adds harmonious sweetness and flavor contrast. This dessert is perfect for cozy family evenings or as an elegant treat at celebrations. Each spoonful is a delicate delight that awakens memories of sunny days and the gentle breeze of Mediterranean shores.
1
In cooled boiled milk, we add 3 yolks, sugar, and a bit of vanilla sugar, mix, and on a water bath, continuously stirring, bring the mixture to a condensed milk state.
- Milk: 0.5 glass
- Egg yolk: 3 pieces
- Sugar: 150 g
- Vanillin: 5 g
2
Whip the cream to stiff peaks. Do not overwhip the cream, or it will turn into butter, and the ice cream won't work.
- Cream 35%: 300 ml
3
Combine the two masses and gently mix. Place in the freezer for 1 hour.
4
After an hour, mix the entire mass with a mixer on low speed and put it back in the freezer. Repeat the procedure after 1 hour.
5
Once the ice cream is frozen, you can pour jam over it and sprinkle with chopped almonds or grated chocolate.