Vanille Eis

Indulge in the timeless elegance of Vanille Eis, a classic homemade vanilla ice cream recipe that’s creamy, luxurious, and bursting with the flavor of real vanilla bean. This custard-based dessert features a luscious blend of whole milk, heavy cream, and egg yolks, perfectly sweetened with granulated sugar and elevated by the fragrant seeds of a whole vanilla bean. The low-and-slow cooking technique ensures a velvety texture, while straining the custard guarantees smooth, professional-quality ice cream. Ideal for summer gatherings or as a decadent companion to warm desserts, this recipe is a must-try for ice cream enthusiasts. With just 20 minutes of prep time, you can bring artisanal gelato techniques into your kitchen and create an unforgettable frozen treat. Perfectly chill, churn, and freeze for pure vanilla bliss in every spoonful. Keywords: homemade vanilla ice cream, custard-based ice cream, real vanilla bean, creamy homemade dessert.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

To test if it's ready, swipe your finger across the spoon; the line should hold and not run back together.

Step 7

Strain the custard through a fine-mesh sieve into a bowl to remove any bits of cooked egg or remaining vanilla pod pieces.

Step 8

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.

Step 9

Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions, until it reaches a soft-serve consistency.

Step 10

Transfer the soft ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.

Nutrition Facts

Serving size	(731.2g)

Amount per serving	% Daily Value*
Calories	1797.0

Total Fat 109.6g	0%
Saturated Fat 61.2g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1018.9mg	0%
Sodium 353.7mg	0%
Total Carbohydrate 165.0g	0%
Dietary Fiber 0g	0%
Total Sugars 163.4g
Protein 19.2g	0%

Vitamin D 186.6IU	0%
Calcium 410.0mg	0%
Iron 1.9mg	0%
Potassium 493.2mg	0%

*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.

Source of Calories

Fat: 57.2%

Protein: 4.5%

Carbs: 38.3%