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Vanilla ice-cream with Companion and ice-cream maker


Reading Time: 2 minutes

Ingredients (for 2.5l of ice-cream)

  • 1l whole milk
  • 1l fresh cream
  • 12 egg yolks
  • 330gr sugar (You can go with up to 400, but less than 300 is not enough tasty for 2.5l of ice cream)
  • Vanilla (concentrate or at your preference)
  • Optional: ice-cream stabilizer

Recipe

  1. Slowly heat up the milk with the vanilla in a saucepan up to the first boiling signs
  2. In the meantime, put the beater accessory and the sugar in the Companion
  3. Optional: add the ice-cream stabilizer and mix it with the sugar (1 m / speed 5)
    Be very cautious here is you use ice-cream stabilizer, it must be perfectly mixed with the dry sugar
  4. Add the egg yolks, and mix with the sugar – (1 m 30s / speed 5 / 40 °C)
  5. Progressively add the hot milk from the saucepan by the top hole, or by 500ml while mixing
  6. Mix for (20 m / speed 4 / 85 °C). This is an important step. Make sure the consistence is increased. If not, continue for 10 minutes at the same temperature. The Companion temperature control is ideal for this step.
  7. Put back the preparation in the saucepan, cool down in cold water, possibly also in the fridge (2-6h) if your ice cream machine is not powerful enough.
  8. Before processing in the ice-cream machine, beat the cream for 3 m / speed 7, then incorporate slowly in the cold preparation with a spoon. It does not need to be fully incorporated, the ice-cream machine will do the rest. This step will bring some air in the ice-cream.
  9. Process the mixture in the ice-cream machine (in 3 times for a 1.6l machine)

Tips

  • The ice-cream stabilizer is used to improve the texture of the ice-cream
  • With home-made ice-cream, it’s always a matter of bringing enough air in the ice-cream. Do not use the cap for this recipe
  • Make sure to not mix too much when incorporating the cream, otherwise most air will be lost
  • Before each processing in the ice-cream machine, mix a bit with a spoon to keep a good ratio of cream with air
  • Since the entire preparation is never in the Companion bowl, you can prepare a bit more quantity than your Companion bowl capacity. (up to 3.5l ice cream for a 2.5l Companion bowl)
  • The egg yolk start to coagulate from 68° C. That’s why the 85 °C must not be exceeded and kept for some time. Typically, 1 minute for 100 gr of preparation.

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