Content

• Advice
• Warning
• What you need

Make a milk-egg mixture. Beat the egg yolks evenly in a large, clean bowl. Warm the vanilla bean soak mixture. Once the mixture has warmed, slowly pour it into the egg yolk bowl. Pour in little by little and stir continuously until evenly blended. When all the milk is mixed with the egg yolks, pour the mixture back into the pot.

• Place the pot over low heat and stir the custard continuously. Use a spatula or spatula to scrape the bottom of the pot to prevent the mixture from sticking to the bottom. When the custard-egg mixture forms a thin coating on the back of the spoon or spatula is ready.
• Depending on the fatness of the custard-egg mixture, you can add up to 3 egg yolks.

Pour the milk-egg mixture into the whipped cream. Pour the mixture into the whipped cream in the ice bowl through a sieve. Take out the sieve and stir well. When the mixture has cooled completely, add the vanilla extract, cover it, and refrigerate. Leave for a few hours or overnight if possible.

• There are 3 main types of vanilla extracts: Bourbon, Tahitian and Mexican. Each has a slightly different flavor. Bourbon vanilla is produced in Madagascar and has a strong odor; Tahitian vanilla is floral, while real Mexican vanilla has a fat and vanilla standard.
• Always use a vanilla flavor that contains alcohol. Although it may ignite during processing, the alcohol improves the flavor of the vanilla extract.
• For a softer custard, you can substitute full cream with whipped cream. Just be aware that the cream will be less smooth.

Enjoy or preserve. Enjoy homemade vanilla ice cream right from the ice cream maker or store it in an airtight container stored in the refrigerator for a firmer cream texture.

• Vanilla ice cream is the perfect accompaniment to homemade fruit cakes and warm chocolate cakes.
• Vanilla ice cream is also a delicious dessert when eaten alone, topped with chocolate or caramel sauce and toasted pecans or almonds.

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Method 2 of 2: Don't use an ice cream maker

1. 

   Prepare the cream mixture. Heat the milk, sugar and salt mixture in a medium saucepan. Carefully scrape away the seeds from the vanilla pods on the cutting board with a knife. Add the beans to the milk with the grated pea pods. Turn off the heat, cover the pot and let the mixture soak for at least 1 hour.
   • Next, you need to chill the whipped cream in an ice bowl. Half fill a large bowl with ice. Place the smaller bowl in the large bowl to marinate the whipped cream. Place the whipped cream in the bowl of ice until it is cold.
   • Beat the egg yolks evenly in a large, clean bowl. Warm the vanilla bean soak mixture. Once the mixture has warmed, slowly pour it into the egg yolk bowl. Pour in little by little and stir continuously until evenly blended. When all the milk is mixed with the egg yolks, pour the mixture back into the pot.
   • Place the pot over low heat and stir the custard continuously. Use a spatula or spatula to scrape the bottom of the pot to prevent the mixture from sticking to the bottom. When the custard-egg mixture forms a thin coating on the back of the spoon or spatula is ready. Strain the milk-egg mixture into the whipped cream and stir the vanilla extract.
   • Pour the mixture into an airtight container and refrigerate it in the refrigerator, preferably overnight.

2. 

   
   
   Remove the ice cream mixture from the refrigerator. Use a rubber spatula to stir vigorously. Pour the mixture into a bowl or jar (one that can be placed in the freezer). Cover with plastic wrap or a tight-fitting lid and place in the freezer.

3. 

   After 2 hours, take the mixture out of the refrigerator and beat it up with a hand mixer again. The mixture should be thick but still soft to scoop, almost like soft cream.
   • If the cream is not thick enough, put it in the freezer for a while before whisking evenly.
   • If the cream is thick enough, you can add other ingredients, like chocolate crackers or crackers.

4. 

   Pour the mixture into an airtight, plastic container. Be sure to leave at least 1.3 cm of space above the jar. Cover the food with plastic wrap and put it in the freezer. Let the ice cream freeze until it's firm.
   • Enjoy vanilla ice cream on its own or in combination with warm fruit cake or chocolate cream cake.
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Advice

• Reuse the vanilla beans by rinsing and drying them after use. Then, you can add the beans to a jar of sugar or jam to create a sweet and lovely vanilla flavor.
• Remember, no matter which method of whipping, the cream will become richer if the higher fat content in the cream mixture. Use full-fat whipped cream in place of whole milk with whipped cream or milk to create the cream with the greasy taste possible.
• If you plan to make ice cream at home regularly, you should invest in buying an ice cream maker because using it will create creams that are smoother and fatter than making ice cream by hand. Ice cream machines are relatively cheap, usually less than 1 million.

Warning

• If you are using Mexican vanilla extract, be careful with cheap extracts because they often contain a toxic ingredient called Coumarin. This ingredient is banned in some countries like the US. You should choose Mexican vanilla that is a bit more expensive but has more quality.

What you need

• Ice cream machine (optional)
• Large pot
• Knife
• Small, medium and large bowls
• Ice
• Batch rubber
• The jar is airtight
• Hand mixer, whisk or hand blender
• A bowl or jar can be kept in the freezer