Vanilla Ice Cream

I know it's basic, but at the same time, a really good vanilla ice cream, is just about the greatest thing there is...

And of course, it works as a basis of other flavors (I used this as a basis for my recipe for Earl Greay Ice Cream).

Vanilla Ice Cream

Ingredients
2 dl Milk
3 dl Whipping cream
1 tbsp Glucose syrup
6 Egg yolks
1,25 dl Sugar
1 Vanilla pod
1 Gelatin sheet

Place the gelatin sheet in a bowl of cold water to soften.


Split the vanilla pod down the middle and scrape out the seeds. Pour the cream, milk, glucose syrup, vanilla seeds and vanilla pod into a pot and mix. Bring it to a boil, while stirring, as soon as it starts boiling, take it off the heat. Let it sit for about 20 minutes to infuse.

Whisk the egg yolks and sugar together in a bowl.

Whisk the milk-mixture into the eggs, and pour into a clean pot. Heat, while constantly stirring, until it thickens and the froth on top disappears (80-85°C, no higher).

Take the pot of the heat, and dunk the bottom of the pot into a bowl of cold water (or just fill your sink to 10cm or so with cold water, and use that). The point is to take the heat out of the pot so that the custard doesn't keep cooking.

While the custard is still hot, take the gelatin sheet out of the cold water, and squeeze it so get rid of as much water as you can. Add it to the custard and whisk it in.

Strain the custard into a clean bowl, and set in the fridge to cool.

Once it's cooled, at least to room temperature, churn in the ice cream machine.