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The way I see it, vanilla ice cream is the queen (or king) of all ice cream. It manages to simultaneously be both the most elegant, sophisticated and fancy flavour – while at the same time being the most basic and simple one. And no wonder it’s such a favourite with kids and adults alike all over the world. When you use proper vanilla seeds the taste is absolutely gorgeous. The small dots all over are just an added fun bonus. This sugar-free vanilla ice cream is fairly high in milk content, so if you want a creamier result, you should substitute some of the milk for whipping cream. Having that said, this is definitely the creamiest ice cream I’ve made so far. And if you’re patient the flavour is both sophisticated and familiar at once.
Note: This recipe is made using an ice cream maker attachment for my Kenwood. You can definitely make the ice cream without a machine, but it won’t be as creamy. Flavour will still be great, though 😉 For this method, be sure to stir the ice cream every 5-10 minutes in the freezing process – and blend it a few times in a blender if you have one 🙂
2 vanilla pods (seeds)
125 grams or 4.4 oz. of egg yolks
95 grams or 3.4 oz. of Tagatesse
5 dl or 2 cups of whole milk
2.5 dl or 1 cup of whipping cream
Split the vanilla pods down the middle using a sharp knife and scrape out the seeds with a teaspoon. Place these on a plate and set aside. Don’t discard the pods.
Using a hand mixer, whisk the egg yolks and Tagatesse to a thick, airy, pale yellow consistency. Add in the vanilla seeds and whisk again. Set aside.
Place the whole milk in a non-stick saucepan along with the vanilla pods. Scald the milk (that’s until it starts steaming slightly), then pour it through a sieve and into a pitcher. Discard the vanilla pods.
Start your hand mixer and slowly pour the milk into the eggs and Tagatesse mixture. Once everything’s combined, reduce the mixture over a hot water bath. I did this by placing the bowl in a frying pan filled 2/3 of the way with water.
Now, I reduced my ice cream mixture for about 30 minutes. But you should and could probably reduced it for another 20 minutes at least. Alternatively, use whipping cream instead of milk to really thicken the mixture. You need to stir continuously.
Once the mixture is so thick that it glazes the back of a spoon, remove it from the heat and stir in the whipping cream.
Leave the vanilla ice cream base in the fridge overnight if you’d like it to mature. If not, you can churn it straight away.
Churn the vanilla ice cream in your ice cream maker as per the manufacturer’s instructions. Serve as it is, alternatively with some fresh strawberries and chocolate on top 🙂