Homemade vanilla ice cream

The bright aroma of vanilla and the delicate milk-cream base - everything is perfect in vanilla ice cream. And ice cream with vanilla perfectly complements the taste of apple strudel, tiramisu, cheesecake, and other desserts.

Ingredients

• 250 ml of 33% cream;
• 250 ml of milk 3.2%;
• 120 g of sugar;
• 2 large yolks;
• 1 vanilla pod.

Directions

1. Pour milk and cream into the pan. It is better to take a pan with a thickened bottom so that the mass does not burn when heated.
2. Cut the vanilla pod lengthwise. Scrape the seeds with a knife. If you do not find whole vanilla pods - replace them with a bag of vanilla or vanilla extract. 5-6 drops of vanilla extract will be enough for half a liter.
3. Add the pods and seeds to the milk-cream mixture and simmer. Stirring constantly, wait until small bubbles appear on the surface, and immediately remove from heat. Do not overheat: if the mixture boils, homemade ice cream will not work.
4. Remove the vanilla pod. If you want to make vanilla ice cream with solid color without black spots - strain the mass through gauze folded several times. This will help filter out the vanilla seeds.
5. Grind the yolks with sugar and beat with a mixer at high speed. They should increase in volume and become white.
6. Prepare the cream. Add hot milk to the beaten egg yolks. Do this in several ways. If you pour everything at once - the yolks will turn.
7. Place on a plate. Stir constantly and heat slowly until it begins to thicken. To check readiness is simple: immerse a shovel in weight, and then spend a finger on a shovel. If there is a clear trace, then the workpiece is already quite thickened and can be removed from the plate.
8. Now you need to cool. And it is better to leave to cool at room temperature, covered with cling film. If you cover it hot with a lid, condensate will settle on it, which will drain into the workpiece. This can disrupt the homogeneous structure of vanilla ice cream. If left uncovered, it will weather. To speed up the process, pour ice water into a large bowl, immerse the pan with the stock, and stir regularly.
9. Pour into a tray with a lid and place in the freezer. Remove the tray every half hour and mix the contents thoroughly. Stir periodically until the spoon starts to get stuck in the mass. In this way - the total freezing time is 5-6 hours.
10. It is easier to make vanilla ice cream in an ice cream maker. Just pour into a bowl and set the mode according to the instructions for the device. You will have to wait a few hours and homemade vanilla ice cream will be ready!
11. In this vanilla ice cream according to the recipe, the products undergo heat treatment, so you can store it in the freezer for up to a month. Although, we are sure that you will eat it much faster.
12. Now you know how to make vanilla ice cream with your own hands and treat your family to a delicious homemade dessert. Bon appetit!