Vanilla ice cream is a delicious and refreshing dessert, perfect for summer days. Its origin is believed to date back to ancient Rome, where it was made with goat's milk and flavored with vanilla beans. Today, it is one of the most beloved ice creams in the world, appreciated for its creamy taste and intense vanilla aroma.
Place the egg yolks in a bowl, add the sugar and beat them with an electric whisk until they are almost pale.
Pour the milk and cream into a saucepan, add the vanilla bean and the vanilla sugar, and heat until just below boiling.
Remove the pan from the heat immediately, let it rest for a few minutes, then remove the vanilla bean and slowly pour the milk mixture over the egg yolk mixture, stirring with a wooden spoon.
Cook the custard in a double boiler or over very low heat until it begins to thicken.
Remove it from the heat and the double boiler and let it cool, stirring constantly.
Pour the mixture into the ice cream maker bowl and churn the ice cream according to your machine's instructions.
If you do not have an ice cream maker, pour the custard into a freezer-safe container and freeze for at least 3-4 hours.
After this time, stir the ice cream with a wooden spoon for a few minutes to incorporate air, then return it to the freezer for another 30 minutes.
Bowl
Whisk
Saucepan
Italy
| Energy (kcal) | 282.86 |
| Carbohydrates (g) | 28.98 |
| of which Sugars (g) | 28.98 |
| Fat (g) | 15.35 |
| of which Saturates (g) | 8.26 |
| Protein (g) | 4.97 |
| Sale (g) | 0.07 |
