Vanilla Ice Cream

Vanilla Ice Cream

Whether it’s summer or winter, ice cream is not to be despised, as a dessert or just as a snack. Of course making ice cream yourself is so much fun and easy to do (although it takes some time to stiffen in the freezer). I made standard vanilla ice cream, but if you want another flavour, you can add all kinds of other ingredients. Apart from the usual products such as for instance strawberry or chocolate, you can also try something different such as lemon zest or juice, star anise, cinnamon or even lemon grass. The range of flavours is fun to experiment with and makes it all again a new experience everytime when it’s served.

(For this recipe you’ll need an icemaker,  I used the Kitchenaid icemaker)


Recipe Vanilla Ice Cream

Prep Time: 3 hours

Cook Time: 3 hours

Total Time: 6 hours

Yield: 1 liter

Recipe Vanilla Ice Cream


  • 1 vanilla bean
  • 500 ml full fat or half and half milk
  • 5 egg yolks
  • 150 gr sugar
  • 250 ml heavy cream


  1. Take the seeds out of the vanilla bean.
  2. Heat the milk, vanilla seeds and the empty vanilla bean. Don't let ik cook but let it simmer for approx ± 15 min.
  3. Take the pan of your stove and sif the milk
  4. Beat the egg yolks and sugar 10-15 min. (I used my stand mixer, low speed) until it's creamy and light in color.
  5. Add VERY SLOWLY the warm milk.
  6. Transfer the egg milk mixture into your saucepan and put on the stove on low fire and stir constantly with a wooden spoon. (THIS IS VERY IMPORTANT! If you will stop stirring the eggs will cook and you will get scrambled eggs. We want icecream right?).
  7. Keep stirring until the mixture thickens and coats the back of your spoon.
  8. Take you saucepan of the stove and set aside.
  9. Whipe heavy crean until it is as thick as for instance greek yogurt and pour into the milk mixture.
  10. Cover your saucepan with plastic wrap and let it cool down for an hour.
  11. Put your saucepan in the fridge for approx. ONE hour.
  12. Transfer your mixture in the icemaker and process according to the manufacturer's directions.
  13. Transfer your icecream in an airtight container, then put in freezer and freeze for 3 hours before serving.

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