GLACE A LA VANILLE GLACE A LA VANILLE (Vanilla Ice Cream)

May 28, 2008 French style dessert. Glace A LA VANILLE means “vanilla flavored ice cream” in French. Use a generous amount of vanilla essence as the flavor might fade otherwise. Ideally, the batter should rest for 24 hours, and a minimum of 6 at least. This will help homogenize the molecular structure, and as a result, give the ice cream a smooth texture.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Combine milk and half of the sugar (40g) in a saucepan. Place it over heat and bring the mixture to a boil. In a bowl, cream together egg yolks and the rest of the sugar. (Photo #1) Gradually stir the hot milk mixture into the egg yolk mixture. Mix well. (Photo #2) Mix in whipping cream. Pour the mixture back into the saucepan and place it over low heat. Using a spatula, keep stirring the mixture until it thickens, do not allow to burn. This will take 4 or 5 minutes. (Photo #3) Remove the saucepan from the heat. Pass the batter through a sieve once and add about ten drops of vanilla essence. To cool the mixture quickly, place the saucepan in a larger bowl of ice water. Then let the mixture rest in the refrigerator for at least six hours. Freeze the mixture for about two hours until hard, then using a spoon, scrape and stir the ice cream until it becomes sticky. Repeat this process twice or three times. (Photo #4) Servings per Recipe Calories per Serving Ready In 5    0kcal 780 minutes milk 200g  whipping cream 150g  egg yolk 80g  sugar 80g  vanilla essence