Hi everyone and a huge welcome to Steve's Kitchen. Today I'm making a delicious
vanilla ice cream, a really good quality not a french vanilla, which means
it has extra egg yolks in there just that good quality vanilla ice cream with
real vanilla beans
now I will be using this ice cream in subsequent videos and I'll refer back to
whether it will be making rocky road for instance or cookies and cream
but let's get on today and make a wonderfully delicious
simple vanilla ice cream
okay we've got four egg yolks in a bowl and we're going to sweeten those
with a 120 grams or four ounces of caster sugar, superfine sugar
and I am putting 1 tablespoon of corn flour or cornstarch in there
now chefs would not normally use corn starch in a custard but if this is
your first time I highly recommend it
because custard splits very easy and the cornstarch will allow it to bind
together that little bit earlier
and less chance of the custard splitting. So now we're just going to take a whisk
and we're going to whisk this together until we get a lovely smooth cream
that's what we're looking for now let's set that aside
Now firstly let's take a pint of milk, that six hundred mls
of full cream milk and just pop that into a saucepan
with a nice thick bottom to it. Now what makes a good vanilla ice cream
is good vanilla pods if you don't want to use a vanilla pod you can use a
vanilla extract
but we just going to split this pod down the middle take a sharp knife
now if we open up the vanilla pod you can see all the wonderful seeds inside
I'm just going to take the back of my knife I'm going to scrape it along and get
all those lovely seeds out now a lot of the flavor is in the wonderful vanilla
seeds
we certainly don't want to discard the vanilla pod either that's going to go into
our milk and we'll pop that on the stove
and we're going to bring this up to a simmer. Now I've just brought my milk over to
the stove and we just going to bring that up to heat almost to a boil but not
quite
now he's where you could really do with two hands I've put my bowl onto a
non-slip mat
I've got my heated milk it's very warm and we don't want it to cook this
egg off. I've removed the vanilla stem you can see there, I'm just going to pour a cup of this
into the egg and sugar mixture and I've got to stir at the same time
otherwise it will cook the egg, so very quickly now
stir that through and then we can slowly
put the rest of the milk and vanilla mixture in
let that cool down just a little bit what I want to do now is put my vanilla
mix back into the saucepan and I'm going to take that back over to the Stove
but let me explain to you how we are going to re heat this. We want to reheat this but we
don't want it to come up to a boil we need this to come up until its
thickened and that's why but the cornstarch in there because it will thicken a
little earlier
than it will. If we don't continue to stir it the
eggs will split and what you're looking for is a eventually
it's going to coat the back of the spoon
now you'll see there the custards started to thicken
and its coating the back of the spoon nicely I'm going to take that off the heat
now
and I'm going to take that thickened custard, putting into a different container
and we want this to completely cool down but I'm going to add
200 mls of a very thick whipping cream into this as well
after all this is ice cream and thoroughly mix that through
before we can use this to make ice cream we need it to chill down completely so that
has to go in the fridge
for at least three or four hours until it's very cold
now I'm using one of these ice cream makers the actually attaches to my
mixer and if there's one tip I can share
is make sure these are frozen at least overnight it gives the ice cream a better
chance of setting
and secondly make sure your ice cream mixture is
chilled right down that way gives a chance for the ice cream maker to make
this into a lovely soft serve
so we have our frozen bowl, I've got this blade which goes around inside
pretty much the same with all ice cream makers pop the lid on
but my mixer down now this mixer
will go on the slowest speed possibly and now what we going to do, I've got a funnel
here
and I'm going to pour this ice cream custard mixture in through that funnel
now as those blades go round they pull the frozen ice cream away from the outside
into the center making a wonderful soft serve and I'm going to leave this running
for 30 minutes
until it's ready
now after 30 minutes the ice cream
will thicken like this it's a beautiful creamy soft scoop ice cream at the
moment
and we want to get it out of here fairly quickly because
otherwise this may set and you won't be able to pull it out. Now you could serve this
straightaway we could take this as a soft scoop stage now so we could take
this ice cream
as it is and that as I say is that beautiful vanilla bean
ice cream now you could pop that in a bowl and serve it. I'm going try this for
you guys just let you know what it tastes like
or better still pop this into a container and put it in the freezer for
half an hour just to firm up a little bit more before you serve it
so let's give this a try straight from the machine here goes
mmmm
homemade vanilla ice cream is so delicious
and if I give one tip at all it's the quality of your milk
your cream and your vanilla that really makes a difference
this is absolutely delicious please
share the love, give this one a thumbs-up look out for ice creams on the channel I
may be referring back to this one
I'll see you in the next video be good
well I'm off to have a bit of vanilla ice cream I hope you guys are having a great day
I'll leave some links here to some other videos please subscribe to the channel and stay
in touch I love to hear your comments
take care. See you next time.