Vanilla Ice Cream in Kenwood Cooking

Summary

Ingredients

• 330 ml milk 3.5% fat
• 1 cup double cream (58g)
• 3 egg yolks, size M (together approx. 40g)
• 40 grams sugar
• 1 vanilla pod (s)

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Instructions

1. The quantities are optimized for my Gaggia Gelateria and result in about 600ml of ice cream. Frozen this is 1 liter of fruit ice cream, usually a little more.
2. Basic recipe:
3. Scrape out the vanilla pod and cut into 4 parts. Rub the vanilla pulp in the sugar. Boil the pods with the milk in the CC (flexi stirrer on level 1). When the milk has boiled briefly, pour out. I use a heat-resistant measuring cup for this.
4. Now add the Creme Double to the bowl. The bowl cools down a little while doing this. It can`t be too hot now. Stir in a little milk without heating so that the Double Cream is no longer so firm. Add the sugar and wait a while until it is well mixed in.
5. Then stir in the egg yolks. Now it depends. It can`t be too hot anymore and the egg yolks have to be mixed in quickly. I`m always in a panic and turn to normal speed 2. Then of course you have to press and hold the left button so that the CC becomes faster.
6. When the yolks are well mixed in, slowly add the hot vanilla milk. From now on it must be stirred continuously at level 1. Set the temperature to 85 ° C and peel the mass to rose. That means it has to reach the magic temperature of 77 ° C and hold it for a few minutes. Then the eggs are also pasteurized, which is very important to me because I want to keep the ice cream in the freezer compartment of the fridge later.
7. Nothing can happen at 85 ° C if the mixture is stirred continuously (do not set an interval level). But it takes time for the mass to reach the required temperature. That`s why I like to set the CC a little higher (to 90 ° C). But then you have to stick with it and be careful. The temperature of the mass should not go much above 80 ° C.
8. When the mass has peeled off to the rose, stir cold over ice water. Unfortunately I couldn`t find a way to do that in the CC. Covering the bowl with the bottle cooler did not help either. So I put them in a bowl of ice water and stir by hand. However, I don`t let them get really cold, that`s too much trouble for me. When it`s just lukewarm, I put it in the fridge without a cover.
9. Let it age overnight in the refrigerator and freeze in the ice machine the next day.
10. That makes the world`s best vanilla ice cream. And a basis for many other types of ice cream.
11. Raspberry ice cream (or other fruit ice cream): Pour the ice cream mixture into the ice cream maker and add 200g raspberry puree while the machine is running. I do this in a Gaggia Gelateria but of course you can also freeze the mass in the Cooking Chef`s ice maker.
12. Chocolate ice cream: Pour 100g dark chocolate into the still warm ice cream. I like to use dark chocolate couverture from Callebaut for this. These are callets, you can just put them in the warm mass and they will dissolve in it. Chocolate bars should be chopped. Melting the chocolate and pouring it into the cold ice cream does not work. It hardens immediately and does not mix.
13. Stracciatella: Pour the cold mass into the ice cream machine and after 10 minutes let the melted chocolate run very slowly in a very thin stream into the ice cream machine.

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