Recipes  

Homemade Vanilla Ice Cream

  • Preparation 15 MIN
    Cooking 15 MIN
    Chilling 3 H
    Freezing 3 H
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Ingredients

Preparation

  1. In a bowl or the upper part of a double boiler, off the heat, whisk together the egg yolks and sugar until it lightens. Whisk in the milk, cream, vanilla pod and seeds removed from the pod with the tip of a knife.
  2. Cook in the double boiler, stirring with a wooden spoon, for about 15 minutes or until the preparation coats the back of the spoon. Remove the vanilla pod, cover and chill the custard in the refrigerator.
  3. If you work with an ice cream machine, process the mixture according to the manufacturer's instructions. Freeze (about 45 minutes).
  4. If you do not have ice cream maker, pour the mixture into a large shallow dish and freeze for 2 hours. Stir and freeze again for 1 hour. Process the ice cream in a food processor and return to the freezer until serving. 



Note

Variation on a theme

For all three variations, follow the above instructions, with some differences.

Raspberry Ice Cream (or other berries). Increase the amount of sugar to 180 ml (3/4 cup) and add 375 ml (1 1/2 cups) strained (to remove the seeds) raspberry puree to the cooled custard. Process or freeze as above.

Mango and Vanilla Ice Cream. Increase the amount of sugar to 180 ml (3/4 cup) and add 375 ml (1 1/2 cups) fresh mango puree to the cooled custard. Process or freeze as above.

Pineapple Vanilla ice cream.
Increase the amount of sugar to 180 ml (3/4 cup) and add 375 ml (1 1/2 cups) fresh pineapple puree to the cooled custard. Process or freeze as above.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/2 cup (125 ml)

Content % Daily Value
Calories 315  
Total Fat 22 g  
Saturated Fat 12 g  
Sodium (salt) 45 mg  
Carbohydrates 25 g  
Fibre 0 g  
Protein 5 g