Vanilla - (yet) another great base recipe!
One can never have enough good vanilla ice cream recipes, and this one - adapted from a recipe by masterful ice cream maker Ben Vear - will not disappoint! Very richly vanilla, and still not overwhelmingly creamy.
  • 250 ml (1 cup) cream
  • 200 ml (0.85 cup) milk
  • 50 ml (about ¼ cup) yoghurt (Turkish or Greek dense type, about 10 % fat)
  • 125 gram sugar (all or part of it vanilla sugar)
  • 1 teaspoon good quality vanilla extract
  • 5 egg yolks
  • 2 tablespoons skimmed milk powder
  1. Pour milk, cream, the vanilla extract and ½ of the sugar in a saucepan. Whisking every now and then, bring to a simmering almost-boil for about 4-5 minutes, then set aside.
  2. In a separate bowl, whisk together the egg yolks and the other half of the sugar.
  3. Little by little and while whisking constantly, stir in the heated dairy mixture into the whisked egg yolks.
  4. Once combined, pour this base into a saucepan, put on heat and - while whisking - add the skimmed milk powder and carefully bring the base to the nappe-stage = 82-84º Celsius (189-183 ºF). Use of a thermometer is recommended!
  5. Take off from the heat and let cool down as quickly as possible. Then, whisk in the yoghurt.
  6. Put in the refrigerator to chill over the night.
  7. Then churn the ice cream base in your ice cream maker. If you do not have any, still-freeze it using your freezer.
  8. Once finished, enjoy fresh or store in a freezer-safe container: cover with plastic film and a lid.
If you so prefer, a vanilla bean can of course always be used instead of the vanilla extract! Just remember to remove it from the base before churning.
For useful advise on how to still-freeze ice cream without an ice cream machine, go here: