Vanilla French-style Ice Cream
Ingredients
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- 1
Split and scrape the vanilla beans into the milk.
- 2
Dry-mix the milk powder, the stabilizer and 100 g of the sugar; sprinkle them into the milk and cream, with the beans, then heat to 50°C.
- 3
Whisk the yolks with the rest of the sugar and the glucose syrup until pale.
- 4
Pour in the hot milk gradually while whisking.
- 5
Cook the crème anglaise to 82-85°C (coats the back of a spoon).
- 6
Remove the pods, blend with an immersion blender. Strain through a fine chinois.
- 7
Chill in a blast chiller. Age in the cold 4-12 hrs.
- 8
Churn. Store at -18°C.
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Per 100g
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