vanilla ice cream

The recipe for this vanilla ice cream is from the legendary Restaurant Harry’s Bar in Venice, Italy. It is a smooth and delicate ice cream and you can serve the ice cream with a freshly baked fruit pie or simply topped with a dark chocolate sauce or caramel sauce.

 Makes about 8 – 10 servings

  • 5 dl milk
  • 5 dl heavy cream
  • 360 g sugar
  • 1 vanilla pod
  • 8 egg yolks

Heat the milk, heavy cream, vanilla pod and 180 g sugar in a pan over low heat until the sugar dissolves and bring the mixture to boil.

Remove it from heat and remove the vanilla pod.

Stir the egg yolks in a bowl with the remaining sugar until creamy.

Then stir in the hot milk slowly and set the bowl over a hot water bath and stir until the egg mixture it thickened.

Pour the cream through a sieve into a stainless steel bowl and let cool completely, stir it frequently.

Freeze the chilled cream in an ice cream maker according to manufacturer’s instructions.


Published by


Bridget's Bakery Blog

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