This year, summer isn’t fully there. Except for those who live in perfect places like the Cote d’Azur in France. But for people like me, it seems that sweaters are more often on the table than swimming suits !! Whatever ! This will not keep us from the usual summer pleasures : Tahitian Vanilla ice cream for everyone !!
If I mention Tahitian vanilla, it’s just because it’s the one I prefer. A delicate but strong taste, something you have to try once !! I was lucky to have the products from Tahiti Vanille, they are just amazing ! Price goes with it, I won’t lie, but what a difference !! A perfect delight ! My little birds even told me that this vanilla is used by many famous chefs. Isn’t it the strongest selling point ? 🙂
Don’t worry though, you can easily make the recipe with “average” vanilla. In this case, I recommend to add one more vanilla bean to the recipe in order to assure the right vanilla taste of your ice cream.
Before starting with the recipe, make sure you have enough time since it requires 10 to 12 hours in your freezer.
Okay now, are you ready ? The recipe chef !!
Tahitian Vanilla Ice Cream
- 6 egg yolks
- 100 g sugar
- 50 cl milk
- 25 cl cream
- 1 vanilla bean
Make a custard : put all the ingredients (only the vanilla grains) in your Thermomix 6 minutes, 80 degrees speed 3. Next instruction at bullet point 9.
If you don't have a Thermomix, put the milk and cream in a pan, add the vanilla bean cut in 2 and set to boil.
Remove from the heat and leave the vanilla bean for 10 minutes. Then rub all the grains and put them back in the milk/cream.
In a pan, mix the egg yolks and the sugar until it gets white.
Add slowly the milk/cream until you get an homogeneous mixture.
Heat gently and keep whisking until it gets thicker.
Do not let it boil.
Remove form the heat and keep whisking a little bit.
Set aside in your freezer either in icecubes trays or in 3 plastic boxes (1 liter capacity each).
When it's completely frozen (10 hours minimum), set your ice cream icecubes (or your 3 ice cream blocks cut in small cubes) in your blender or Thermomix.
Mix for 1 minute at maximum speed and, if you can, help with a spatula.
Serve immediately or put back in your freezer until tasting.
If you have kept your ice cream in your freezer, don't forget to put it 30 minutes in your fridge before serving so that it will be smoother.