Boring? Not! Vanilla ice cream is an absolute classic – which you can easily make yourself. And with a few little tricks, you can quickly give the ice cream a sophisticated touch. When asked about their favourite type of ice cream, one came out on top: vanilla ice cream. The classic is mentioned in the same breath as the trend varieties currently in vogue, which doesn’t surprise us because vanilla ice cream is simply delicious! Very creamy, great flavour and easy to make yourself!
You read that right: You can make fruit ice cream at home and make vanilla ice cream yourself without an ice cream maker. All you need is patience and time – and you have delicious ice cream.
You can either enjoy the homemade vanilla ice cream on its own or use it as a basis for other creations. Put in a few pieces of cookies, and you have cookies and ice cream. A few pieces of chocolate transform the vanilla ice cream into stracciatella, and you can also make almond ice cream yourself. Caramelize the almond pieces in honey or sugar and fold them into the vanilla ice cream.
If you enjoy your vanilla ice cream, you can refine it with fresh fruit or sauces. Chocolate sauce always tastes good, just like Baileys, coffee liqueur, amaretto or mint liqueur. Just try the different seasonings and liqueurs. Almost anything goes with vanilla ice cream.
Make Vanilla Ice Cream Yourself – With An Ice Cream Maker
If you have an ice cream machine, you can be happy: you can make vanilla ice cream yourself in it. It gets creamy and has a perfect consistency.
Ingredients For Four Servings:
- 300ml milk
- 300 ml cream
- Seven yolks
- 100 grams of sugar
- One vanilla bean
- ice water
Preparation:
Measure out 200 ml of milk and cream and place in a saucepan with the sugar and the pulp of the vanilla pod and the pod. Boil while stirring constantly.
Whisk the remaining milk and cream well with the egg yolk. Pour the mixture into the pot as soon as the milk cream is boiling. Stir constantly and simmer until the liquid thickens a little. Place the saucepan in a bowl of ice water and allow it to cool while stirring. Remove the vanilla pod.
Then pour the mixture into the ice cream maker and adjust according to the instructions. Enjoy the finished vanilla ice cream immediately, or place it in the freezer.
Make Vanilla Ice Cream Yourself – Without An Ice Cream Maker
Not everyone has an ice cream maker, and it’s only worth buying if you make a lot of ice cream. Apart from that, you can easily make most types of ice cream yourself, including vanilla ice cream, without an ice cream maker. To ensure that the ice cream is nice and creamy and that no ice crystals form, you have to stir it regularly while freezing.
Ingredients For 4-5 Servings:
- One vanilla bean
- 250ml milk
- 250 ml cream
- Six egg yolks
- 125 grams of sugar
Preparation:
Cut the vanilla pod lengthwise. Scrape out the pulp and then place in a saucepan along with the pod, milk and cream. Bring to the boil while stirring, then remove from the stove and allow to cool briefly. Remove the vanilla pod.
Beat the egg yolks with the sugar until creamy. Add the cream and milk mixture to the saucepan and simmer over low heat, stirring, until the mixture thickens.
Then pour into a metal bowl and let cool slowly at room temperature. Stir again and again. When the mass is frigid, it is covered with cling film and placed in the freezer for at least 3 hours. Stir every 30 minutes to prevent ice crystals from forming.
Make Vegan Vanilla Ice Cream Yourself Without Cream And Egg
Vegans do not eat milk, cream or eggs. But you don’t have to do without vanilla ice cream. When you make it yourself, these ingredients are replaced, and the ice cream still tastes terrific!
Ingredients For Six Servings:
- One vanilla bean
- 300 ml vanilla flavoured soy milk
- 100 ml soy whipped cream
- 80 grams of sugar
- Optional: 2 tbsp vegan vanilla protein powder
Preparation:
Cut the vanilla pod lengthwise and scrape out the pulp. Put the pulp together with the pod, the soy milk and cream, and the sugar in a saucepan and bring to a boil while stirring. Allow to thicken a bit, then cool and remove the vanilla bean.
Allow the mixture to cool at room temperature, stirring frequently. Then pour into a metal bowl, cover with cling film and freeze for at least 3 hours. Stir every 30 minutes.
Tip:
If the ice cream isn’t firm enough for you, you can add a tablespoon of cornmeal as a binding agent before boiling the milk and cream mixture. It also tastes delicious if you replace part of the soy milk with almond milk.