Cream and vanilla ice cream

Cream and vanilla ice cream


Cream ice cream is one of the simplest and best ice creams , a perfect balance of flavors that matches any other flavor and always remains soft in the freezer thanks to the presence of the egg yolks. By adding the seeds of the vanilla bean it becomes a delicious vanilla ice cream


  • 200 ml of fresh cream
  • 200 ml of whole milk
  • 3 egg yolks
  • 100 g of granulated sugar
  • carob seeds (optional)


  1. With the whisk, beat the egg yolks with half the sugar until the mixture becomes light and fluffy.
  2. In a saucepan, place the milk, the cream, the other half of the sugar and the 1/2 vanilla pod opened in half (if you only make a yellow base for ice cream, do not add the vanilla) and put on the heat at 85Β°C.Before it comes to the boil, turn off the heat.
  3. Pour the mixture into the saucepan over the sugared egg yolks, mixing vigorously with a whisk to prevent the eggs from cooking.
  4. Place the mixture in a tall jug, immerse the jug in a bowl with water and ice so that it cools more quickly, then transfer it to the fridge for 6 hours (or even more) to rest.
  5. Creaming : Place the mixture in the ice cream maker and operate it for 20 – 30 minutes until it thickens completely.
  6. If you have a thermomix: Place the mixture in the freezer for at least 6 hours, then place it in the thermomix and blend with the turbo button until it becomes a cream.
  7. If you don’t have an ice cream maker: Place the mixture in a tray in the freezer (after resting in the fridge), stir occasionally to incorporate air. Mix as frequently as possible for at least 2-3 hours.