As you move through The Whole Scoop ice cream course, you will find that this recipe is the ideal base recipe to which you can add infusions, inclusions and any toppings or flavours of your choosing. It is also completely delicious as vanilla ice cream. It may beat Killer Vanilla, but then again...that is pretty hard to beat.
French Vanilla ice cream is a custard base, and does not refer to the origin of the vanilla being from France, but rather to the addition of egg yolks (a lot of egg yolks) to the ice cream.
Just a little eggy info. In an ice cream base, the idea is not to taste the egg yolks, rather they add creaminess, colour and texture. The higher the temperature that you cook your eggs at, the more eggy taste you will get in the end product. Thus our recipe is less eggy and just plain vanillery delicious. This recipe is the perfect starting point for any number of flavours. But also absolutely perfect to have in your freezer at all times, as what dessert isn't best served with a scoop of vanilla ice cream?
Toasted almonds or pistachios, chopped chocolate, crushed berries, stewed stone fruit
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 6 Egg Yolks
- 250 Grams whole milk
- 150 Grams Raw Caster Sugar BUY
- 500 Grams Cream BUY
- 1 Pinch Pink Salt Flakes BUY
- 1 Tablespoon Vanilla Bean Paste BUY
- 1/2 Teaspoon vanilla bean powder
Perfectly Paired wtih
- Chocolate Sauce Recipe
- Banana Caramel Recipe
- Tonka Bean Salted Caramel Recipe
- Raspberry Coulis Recipe
- Passionfruit Coulis Recipe
Place all ingredients except the vanillas into the Thermomix bowl and cook 8 min/80°C/speed 4.
Add vanilla bean paste and powder through the hole in the lid and blend 10 sec/speed 6.
Pour into a jug or bowl that doesn't retain the heat and cover with a cartouche. Allow to come to room temperature for a minimum of 2 hours.
Place into the fridge overnight or until completely cold.
Churn following manufacturers instructions.
Thermomix method; After cooling the custard completely, pour into a flat tray or ice cube tray and freeze overnight. Remove when frozen and return to the Thermomix bowl and blend until fluffy. You could insert the Butterfly once the entire mix is together and whip for a little just to aerate.
This recipe can be seen if you sign up for the related course. Join the course to get access!