French-Style Vanilla Custard Ice Cream
By Joe
Source: Bon Appétit — Christopher Testani, True Vanilla Ice Cream.
A true vanilla ice cream recipe for 3 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cool. Mix cream, milk, sugar, and salt in a mid-sized saucepan. Scrape in seeds off vanilla bean; tip in pod or tip in vanilla extract. Bring mixture just to a simmer, mixing to dissolve sugar. Remove from heat. Cover; leave to sit 30 minutes if using vanilla bean. Beat egg yolks and sugar in a mid-sized bowl till pale, around 2 minutes. Gradually beat in ½ cup warm cream mixture. Beat yolk mixture into leftover cream mixture. Cook mixture over a mid-sized flame, mixing the whole time, till thick enough in order to coat one wooden spoon, 2–3 minutes. Strain custard in a mid-sized bowl set over a bowl of ice water; leave till it is cold, mixing now and then. Process custard in an ice cream maker according in order to manufacturer’s instructions. Move to an airtight container; cover. Freeze till firm, at least 4 hours plus up to 1 week. MAKES AROUND Cook (4 CUPS) 1 halved pitted cherries (1/2 cups), sugar (2 tablespoons), and water in a (1 tablespoon) little saucepan over a mid-sized flame, mixing now and then, till syrupy, 8–10 minutes. Remove from heat and mix in 1 tablespoon bourbon; leave till it is cold. Process custard and fold in cherry mixture just before moving to freezer. MAKES AROUND Strain hot custard over (4 CUPS) chopped bittersweet chocolate in a (6 ounces) mid-sized bowl; leave to stand 5 minutes, next beat to mix. Leave till it is cold over one bowl of ice water. Process custard, adding in chopped malted milk balls at (1 cup) the end. MAKES AROUND Mix (4 CUPS) instant espresso powder into strained (2 teaspoons), hot custard till dissolved; cool over ice bath. Gradually pour in 3 ounces melted bittersweet chocolate; blitz till ice cream is flecked using chocolate, 2 minutes longer once custard is frozen to wanted consistency in ice cream maker. MAKES AROUND 4 CUPS Once custard is frozen to wanted consistency in ice cream maker, add chopped unsalted raw pistachios (1 cup); process just till everything is uniformly mixed.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.2 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 148 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
33.3 g per serving
66.6 % of the 50 g daily maximum · 133.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 677 kcal |
| Protein | 10.4 g |
| Carbohydrate | 41.6 g |
| of which sugars | 41 g |
| of which free sugars | 33.3 g |
| Fat | 53.4 g |
| of which saturates | 31.8 g |
| Fibre | 0 g |
| Salt | 0.3 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
