Vanilla ice cream (again)

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14 Responses

  1. Ola Imad Halawani says:

    HI MR Anders ,
    my father want to open an ice cream shop and he have a problem in his delaram machine ,, its over beating if good to say ..
    i think this affect the texture of ice cream ..
    please sir do you know how we can solve this??..

  2. Morris says:

    Hi Anders,

    thank you for the recipe I will try i today. But how much ice cream come out of this recipe?

    • Anders says:

      Hi Morris,
      You would end up with, roughly, about 650 ml (2 3/4 cups) – it depends a bit on how much air (“overrun“) your ice cream machine manages to mix into the ice cream.
      If you need more, just adapt the recipe 🙂

  3. franciss abi aad says:

    about skim milk in this recipe when u add it it doesn;t show
    i will try it from calculation it seem good

    • Anders says:

      Hi Franciss,
      You should add it while heating the base (and thanks for spotting that this piece of info was missing in the recipe (now duly corrected)!

  4. Quan says:

    Thanks, Anders, for the great recipe. I have 2 questions. First, simple one, how much will it yield, approx. 500ml or 2 quarts of ice cream base, if my math is correct? Second, do I have to add guargum? I have tried different variations at home using a rented dewar of liquid nitrogen LN2 (believe me, it’s fun!) but the results have been quite unsatisfactory in texture although no one could fault the taste. The ice cream I made was runny and even after I increased the amount of LN2, it firmed up but then melted too fast, back to runny again right after scooping from the mixing bowl! Please help!

    • Anders says:

      Hi Quan,

      The recipe should yield about 650 ml (2 3/4 cups), mainly depending on how much air (“overrun“) your ice cream machine manages to mix into the ice cream base.

      As to the texture, you should not need any guargum as the egg yolks and the milk solids should be sufficient. But since you do the freezing with liquid nitrogen (and yes – it does sound like great fun!) I would suspect that it still might be that you simply need to let the liquid nitrogen ‘work the ice cream’ longer: Even if some initial freezing may go fairly quickly, more liquid nitrogen will be required to bring about a more lasting effect (as far as ice creams now go). The rule of thumb I’ve heard is that it would take about one litre of liquid nitrogen to properly freeze one litre of ice cream …

      • Quan says:

        Hi Anders,

        Thanks for quick reply! I guess I can get 5 servings out of this. Regarding LN2, I don’t know. I poured in up to 1.2 – 1.5 LN2 to ice cream ratio, and the ice cream is nice and firm, but as soon as I tried to scoop it out, it starts getting runny. I even tried to chilled the bowl, but the result was still not far from satisfactory. BTW, I am playing around with different recipe for ice cream bases for my small shop 🙂 At this rate, it’s acceptable but not great! Thanks again for coming to my rescue

  5. Anonymous says:

    Hi Anders !
    May I know what is the priciple of using Youghurt in this recipe? Does is act as a stabilizer ?

  6. Stt says:


    You specify cream in the recipe. Is there a particular type of cream? Will ordinary whipping cream be sufficient? I’ve gone through a lot of recipes and they mostly ask for heavy cream but can i substitute with ordinary whipping cream for heavy or double cream?

  7. Stt says:

    Hi Anders,

    I have anothet question! (I’ll admit it first.. i h avent tried your method yet) but some other base recipes calls for you to whip the cream first then fold in the cooled base mixture (so i assume this method introduces more air i to the ice cream?). However i realise that one the ice cream is ready to be eaten, a rough layer sticks to the spoon (almost like fat residue from the cream?) Unlike the shop ice creams where your spoon is clean after u eat the ice cream. Do you know why my home made ice creams have this residue stuck to the spoon? Could it be in the method of making the base? The whip cream i use is no less than 35% fat.


    • Anders says:

      Hi again Stt,

      I’m not sure about that layer, but it sure sounds like some kind of fat residue.

      Whipping the cream before folding it into the base can be done (and you are probably correct in assuming that the whole point is to introduce more air into the ice cream: this might have some value when still-freezing ice cream, but I see little point in doing it if the churning is done in an ice cream machine) but I would guess that this might affect the way the fat is distributed within the base (= clogging together, rather than dispersing in a “finer” way). If the layer bothers you, I would suggest to skip the whipped cream-approach and see if using liquid cream comes out better. Also, you might reflect on how much cream/fat the recipes you’re using contain.

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