Homemade vanilla ice cream

Vanilla beans · 6–8 people · 20 min + 6 hours in the freezer

Light, airy ice cream without an ice cream maker, using both yolks and whites.

Ingredients

• 4 eggs (pasteurised)
• 100 g sugar
• 1 vanilla bean
• 400 ml whipping cream

Method

1. Split the vanilla bean and scrape out the seeds.
2. Whisk the egg yolks with half the sugar and the vanilla seeds until pale and fluffy.
3. Whisk the egg whites stiff, adding the rest of the sugar as you go, until glossy.
4. Whip the cream to soft peaks.
5. Fold the cream into the yolk mixture, then gently fold in the whites.
6. Pour into a container and freeze for at least 6 hours. Take the ice cream out 10 minutes before serving.

Tip: Use pasteurised eggs, as the eggs are not heated. Save the scraped bean for vanilla sugar.

Tip: use the whole bean. A scraped vanilla bean still has plenty of flavour. Put it in a jar of sugar, and after a couple of weeks you have your own vanilla sugar.

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