Delicious ice-cream to enjoy the last bits of summertime!

Pyszne lody, aby cieszyć się ostatnimi okruszkami lata!

Truth be told, I planned to make vanilla vanilla ice-cream. Unfortunately last time I tried I lost focus and ended up with sweet vanilla scrambled eggs. That’s why I put it on low heat and mixed for about 40-50 minutes. I caramelised the sugar a bit and got a slightly darker colour and a caramel aroma. A very tasty surprise.

Planning

You will need an hour or two to make the ice-cream mixture, a couple hours to chill it and then 20-40 minutes to churn it. An optional extra couple hours freezing may be needed afterwards.

I really recommend having an ice-cream maker for this. I have tried making it with a blender before and I could not get the proper ice-creamy texture. It may require chilling a bowl if it has no frosting mechanism included. Refer to your manual. We keep our bowl in a freezer all the time even though we only use it once or twice a year.

You’ll also need a mixer to whisk the egg yolks.

Make sure the saucepan has a thick bottom. This will ensure the heat spreads evenly with no rapid temperature jumps to cause burns.

Ingredients

I got 2/3 of a 1l ice-cream box, which was enough for the servings for a family of 15. Some got more than one.

A post shared by Breadcentric (@breadcentric) on Jun 24, 2017 at 1:55am PDT

• 2 vanilla pods
• 450 ml double cream
• 450 ml whole milk
• 150 g caster sugar
• 6 egg yolks

Preparation

1. In a saucepan, mix milk and cream
2. Cut the vanilla pods in half lengthways, scrape the seeds out, add to milk. Add the pods too
3. Put on a low heat and bring to simmer.  Mix regularly and simmer for 10-15 minutes
4. In a mixer, whisk the egg yolks with sugar
5. After 10-15 minutes, bring the dairy mixture to boil
6. While whisking the eggs slowly, gradually pour the dairy mixture onto the eggs
7. Pour it back into the saucepan and simmer, while stirring pretty much constantly.
   At some point the mixture will get dense and turn into custard. Now if you do it over a medium heat, it will take about 15-20 minutes (with a constant stir, remember). If you set a low heat, the sugar will caramelise, as it happened to me. But it will take some 40-50 minutes (with a constant stir, remember). The rule I have heard once is that the mixture should be thick enough to coat a spoon and not drip.
   It feels that I haven’t emphasised this enough: remember to stir constantly, or the yolks will turn solid and make sweet scrambled eggs

   A post shared by Breadcentric (@breadcentric) on Aug 17, 2017 at 11:40pm PDT

8. Transfer into a bowl through a sieve to get rid of the vanilla pods
9. Chill for a couple hours. The general rule is to get it very cold but not frozen
10. At this point you will need your ice-cream maker machine ready to churn. Switch it on and gradually put the mixture inside. Leave it until you’re happy with the texture or you start seeing that it’s not getting any more frozen
11. If you’re not happy with it just yet, pop it into the freezer. It will be fine now: you will have some well aerated almost frozen ice-cream that will not freeze totally anymore
12. If it get’s too hard, give it 10-15 minutes to soften before serving. Mines did not have any problems with this

Vanilla ice-cream

My family liked it. One person said they were too sweet, but it’s 150 g sugar per 900 ml of liquid so not that much, I think. Maybe it’s the caramel aroma that has caused this. Or maybe I should have added a pinch of salt or something? Most of us loved it.