Vanilla ice cream

A few days ago I told you about my experience with the Kitchen Aid . If you read the article, you will know that I am totally satisfied with this machine .

The latest accessory I have purchased is the ice cream maker (the Kitchenaid ice cream attachment ), and I really love it. I have used it to make healthy and refreshing fruit slushies and also this vanilla ice cream that is just as good as the commercial ones. Also, by making our own ice cream, we know exactly what we are eating. No additives or preservatives and we can also control the amount of sugar we use... So there are no excuses for not daring to make homemade ice cream!

I recommend preparing homemade ice cream in small quantities, since if we keep it in the freezer for a long time, it will crystallize and its texture will not be as appetizing.

Ingredients

320 g whole milk

1 vanilla pod

130 g sugar

4 yolks

1 pinch of salt

400 ml cream 35% mg

Elaboration

1. Put the milk in a saucepan. Open the vanilla pod and scrape out the seeds with a knife. Add them to the milk along with the pod.

2. Bring the milk to a boil and remove from heat. Let it infuse for 30 minutes.

3. In a bowl, mix the yolks, sugar and salt.

4. Remove the vanilla pod from the milk and pour it into the bowl where you mixed the yolks.

5. Return everything to the saucepan and heat over low heat, stirring with a silicone spatula until the mixture reaches 80º. Be careful not to let it boil or it will curdle.

6. Remove from heat and add the cream. Allow to cool and store in the refrigerator, tightly covered, until the next day.

7. Place the Kitchen Aid ice cream maker in the freezer. Remember to chill it for at least 15 hours before using it.

8. The next day, attach the ice cream maker to the KA and pour in the mixture to prepare your ice cream. Leave it to churn at low speed for about 15 to 20 minutes. You will see how the ice cream will acquire an absolutely wonderful creamy texture.

9. Pour the ice cream into a container and place it in the freezer for 1-2 hours. This will allow it to take on the right texture.