Vanilla Icecream

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	3 hrs
Course	Dessert
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

Halve the vanilla pod, scrape out the pulp and mix the pulp with some of the sugar.
In a metal bowl, whip the egg yolks with the sugar until frothy. Bring the milk and 250 ml cream with the vanilla sugar and the scraped-out vanilla pod to the boil. Fish out the vanilla pod and add the boiling milk to the egg yolk while beating constantly. In a water bath, whip until creamy, frothy until the back of a wooden spoon is thickly coated (peel off to a rose). Put the bowl in cold water and keep beating until the metal bowl is just lukewarm. Let cool completely in the refrigerator.
Whip 125 ml of sweet cream until stiff and pour into the cooled cream. Freeze in the ice cream maker.
If the ice cream is stored in frozen food, take it out approx. 15 minutes before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.