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My muscovado vanilla ice cream

Serves : 6 people
Preparation : 30 minutes
Cooking : 20 minutes
Wait : 8 hours

Ingredients

Instructions

  • Custard
    • If you're using an ice cream maker without a compressor, you'll need to place the bowl in the freezer for a period of time that varies depending on the type of machine.
    • Separate the egg whites from the yolks. Don’t throw away the whites—you can use them to make a protein-rich omelet or meringue…
      Beat the egg yolks with the sugar until pale using a pastry whisk.
    • Pour the milk and cream into a saucepan.
      Split the vanilla bean lengthwise and scrape out the seeds with a small spoon.
      Add the seeds and the vanilla bean to the saucepan.
    • Heat over low heat (uncovered) for 10 minutes. The milk and cream mixture should be steaming but not boiling.
      Cover and let steep off the heat for another 10 minutes.
    • Gradually pour the vanilla infusion over the egg yolks, stirring constantly to prevent them from curdling.
      Set aside the vanilla beans that are left at the bottom of the pan—we’ll use them again!
    • Then return the mixture to the heat over low heat, ideally at 83°C, which allows the eggs to set just right and gives your custard the perfect creaminess. 
      The Chef’s Tip
      If you lack experience or visual cues, I recommend using a kitchen thermometer, which will let you know exactly where you stand throughout the cooking process.

    • Stir constantly for about 5 to 10 minutes until the cream becomes smooth and coats your spoon or spatula.
      The Chef’s Tip
      On your spoon coated with cream, draw a small line with your finger or a piece of cutlery. If the line doesn’t close up, the cream has the right consistency.

    • Then remove the cream from the heat and continue stirring with a spatula for 5 minutes, until the cream is smooth and creamy.
    • Let the custard cool. First, place it in the sink with ice water for a good while. Then transfer
      it to a container with a lid and refrigerate for at least 5 hours.
  • Ice cream
    • This part will depend a bit on the machine you're using… You'll need to follow the instructions for your ice cream maker.
      In my case, I'm going to churn the ice cream right in the freezer.
      To do this, I start by pouring the vanilla cream into the bowl of the ice cream maker.
    • Next, I place a metal tray inside to ensure good contact with the cold, and pour half a glass of water over it so that a layer of ice forms between the bowl and the freezer’s cooling mechanism, which helps the mixture set much more quickly.
      I place the ice cream maker and the bowl on this base and close the freezer, letting it churn. The ice cream maker will stop once the ice cream has reached the desired consistency. 
    • Once the ice cream maker has finished churning, I transfer the contents of the bowl (which are still a bit soft) to the final container I’ve set aside for my ice cream.
      I then put it back in the freezer so the ice cream can harden. It takes about 2 to 3 hours, depending on your freezer.
    • Your ice cream is ready and will keep for several months in the freezer.
      The Chef’s Tip
      Before serving your vanilla ice cream, let it sit in the refrigerator for 15 minutes to soften slightly, which will make it easier to scoop!