Simple vanilla ice-cream made of egg custard and flavoured with vanilla bean paste. Easy and delicious summer treat! No ice-cream maker required!
You will love this simple vanilla ice-cream, made from egg custard and flavour with sweet vanilla paste. For this recipe you DON'T NEED ice-cream maker which makes them easy summer treat easily made at home. These vanilla ice-cream can become ideal summer treat topped with some chocolate or caramel sauce, sprinkled with toasted nuts.
This vanilla ice-cream recipe features only a few simple ingredients and is easily done. You just need to count onto time ice-cream needs to freeze. That's why it's the best to make this ice-cream a day before you need it and keep in the freezer.
We love to serve a scoop of creamy vanilla ice-cream with our chocolate hazelnut lava cake or fudgy hazelnut brownies.
For this simple vanilla ice-cream you will need:
Start making ice-cream with beating the eggs yolks with sugar until the mixture is pale and thick. Heat the cream with vanilla bean bringing just to a boil. Remove from the heat and leave for 10 minutes then discard the vanilla bean.
Slowly and in a steady stream pour the cream into egg mixture, while whisking the egg mixture. Now, pour the mixture back to the saucepan and cook on a low heat whisking continuously. Once the mixture is slightly thick remove from the heat. If using vanilla bean paste, add it at this point.
We love to use vanilla bean paste which has a pure, sweet vanilla taste and gives ice-cream look of vanilla bean seeds. You can also use whole vanilla bean and add it to the warmed cream then discard from it. Split vanilla bean in half lengthways, scrape seeds from bean using a knife and add them to the pan. Warm the cream in a low-heat until almost to a boil. Remove from heat and leave aside for 10 minutes.
This ice-cream don't require ice-cream maker. Just leave the custard to cool at room temperature for 30 minutes then cover the bowl with cling film and place in the freezer. The ice-cream will need to set 2 - 3 hours. Once you are ready to serve, leave the ice-cream for 10 minutes at room temperature then scoop and serve.