Vanilla ice cream - Scandinavian style
Vanilla ice cream - Scandinavian style The quintessential rich Vanilla ice cream (French style), slightly adapted from the favourite recipe of Mr Jan Hedh, Swedish master confectioner and passionate ice cream-maker.
  • 2 sheets of gelatine
  • 1-2 vanilla beans (cut length-wise, and with the seeds peeled and collected for use)
  • 500 ml (full 2 cups) milk
  • 500 ml (full 2 cups) cream
  • 30 ml (about 2 tablespoons) honey (or other inverted sugar, like corn starch)
  • 8 egg yolks
  • 250 ml (1 cup) sugar
  1. Soak the gelatine sheets in a generous amount of water for at least 10 minutes.
  2. Pour the milk, the cream and the honey in a sauce pan. Add the vanilla beans and the vanilla seeds.
  3. Whip together the egg yolks and the sugar in a bowl.
  4. Bring the dairy mixture close to a boil. Slowly, and while whipping constantly, pour - little by little - some of the warm liquid into the whipped egg yolks/sugar [the tempering stage!] Make sure to whip thoroughly.
  5. Pour all the liquid back into the sauce pan. While whisking, re-heat the base on medium-low temperature until it thickens slightly and the temperature reaches 82-85° Celsius (alternatively, if you work without a thermometer, until the base is thick enough to coat the back of a spatula). Be careful - you do not want to end up with scrambled eggs!
  6. Take the base off the heat. Remove the vanilla beans, possibly by using a sieve.
  7. Pick up the gelatine sheets (do not attempt to wipe off any water in the process), put them into the ice cream base and stir until they have dissolved completely.
  8. Cool the ice cream base as quickly as possible. Cover, and let the cooled ice cream base chill in the refrigerator for at least 4 hours, but preferably longer.
  9. Pour the chilled ice cream base into your ice cream machine and churn according to instructions.
  10. Place in container, cover with plastic wrap and cover, and put in the freezer.