Incredible Vanilla Ice Cream
Incredible Vanilla Ice Cream
Ingredients
- 400 g whole milk
- 200 g heavy cream
- 100 g sugar
- 2 g agar-agar
- 1 vanilla bean, or 2
Instructions
- 1
In a medium saucepan, combine the whole milk, heavy cream, sugar, agar-agar, and vanilla bean. Whisk all ingredients together until well combined.
⏱️ 2 min
- 2
Place the saucepan over medium heat and bring the mixture to a rolling boil. Once boiling, continue to boil for 1 full minute, stirring constantly, to fully activate the agar-agar.
⏱️ 3 min
- 3
Remove the saucepan from the heat. Pour the mixture into a heatproof container, then cover and refrigerate for at least 2 hours, or until completely set and chilled. The mixture will thicken to a custard-like consistency.
⏱️ 120 min
- 4
Once the mixture is fully set and chilled, remove the vanilla bean. You can scrape the seeds from the bean into the mixture for extra vanilla flavor, or discard the bean.
⏱️ 2 min
- 5
Using an immersion blender, blend the chilled mixture directly in its container until it is completely smooth and free of any lumps. Alternatively, transfer the mixture to a regular blender and blend until smooth.
⏱️ 3 min
- 6
Pour the smooth mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 20 min
- 7
Serve the ice cream immediately for the best soft texture. If you prefer a firmer ice cream, transfer it to an airtight container and freeze for a short period (about 30 minutes to 1 hour). Note that this natural ice cream will harden significantly if left in the freezer for too long.
Kitchen Tools
Nutrition Facts (per serving)
Incredible Vanilla Ice Cream
- 400 g whole milk
- 200 g heavy cream
- 100 g sugar
- 2 g agar-agar
- 1 vanilla bean, or 2
Instructions
- 1
In a medium saucepan, combine the whole milk, heavy cream, sugar, agar-agar, and vanilla bean. Whisk all ingredients together until well combined.
⏱️ 2 min - 2
Place the saucepan over medium heat and bring the mixture to a rolling boil. Once boiling, continue to boil for 1 full minute, stirring constantly, to fully activate the agar-agar.
⏱️ 3 min - 3
Remove the saucepan from the heat. Pour the mixture into a heatproof container, then cover and refrigerate for at least 2 hours, or until completely set and chilled. The mixture will thicken to a custard-like consistency.
⏱️ 120 min - 4
Once the mixture is fully set and chilled, remove the vanilla bean. You can scrape the seeds from the bean into the mixture for extra vanilla flavor, or discard the bean.
⏱️ 2 min - 5
Using an immersion blender, blend the chilled mixture directly in its container until it is completely smooth and free of any lumps. Alternatively, transfer the mixture to a regular blender and blend until smooth.
⏱️ 3 min - 6
Pour the smooth mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 20 min - 7
Serve the ice cream immediately for the best soft texture. If you prefer a firmer ice cream, transfer it to an airtight container and freeze for a short period (about 30 minutes to 1 hour). Note that this natural ice cream will harden significantly if left in the freezer for too long.