Vanille Eis
Indulge in creamy decadence with homemade Vanille Eis, a classic vanilla ice cream recipe that showcases the authentic flavor of real vanilla. Crafted from a rich blend of whole milk, heavy cream, and egg yolks, this velvety dessert achieves its luscious texture through the careful cooking of a custard base. The star ingredient, a fragrant vanilla bean, adds unparalleled depth, elevating this treat beyond store-bought varieties. Perfect for an elegant dessert or the ultimate scoop on a sunny day, this vanilla ice cream combines simplicity with gourmet elegance. With detailed instructions that guide you from simmering to churning, you'll enjoy a rewarding journey to creating a timeless favorite. Whether shared at a dinner party or savored solo, this homemade Vanille Eis is sure to delight.
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Recipe Information
Ingredients
- 250 ml whole milk
- 250 ml heavy cream
- 150 g granulated sugar
- 1 whole vanilla bean
- 4 egg yolks
- 1 pinch pinch of salt
Instructions
In a medium saucepan, combine the whole milk and heavy cream. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan.
Heat the milk and cream mixture over medium heat until it just begins to simmer. Do not let it boil. Once it starts to simmer, remove the saucepan from heat and let it steep for 15 minutes.
While the mixture is steeping, in a separate bowl, whisk together the granulated sugar, egg yolks, and a pinch of salt until pale and thick.
Carefully remove the vanilla pod from the milk and cream mixture. Gradually whisk the warm milk mixture into the egg yolk mixture, adding a little at a time to temper the eggs and prevent scrambling.
Once combined, pour the mixture back into the saucepan and return it to low heat. Cook, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 8-10 minutes.
To test if it's ready, swipe your finger across the spoon; the line should hold and not run back together.
Strain the custard through a fine-mesh sieve into a bowl to remove any bits of cooked egg or remaining vanilla pod pieces.
Allow the custard to cool to room temperature by placing the bowl in a larger bowl filled with ice water, stirring occasionally. Once cooled, refrigerate the mixture for at least 4 hours or overnight.
Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions, until it reaches a soft-serve consistency.
Transfer the soft ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 163.4 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 410 mg | 32% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
