Vanilla Ice Cream Recipe with Italian Ice Cream Mix
Discover a delicious and simple recipe for Italian vanilla ice cream mix using Italian ice cream mix. Perfect for refreshing your summer days, this creamy ice cream will delight young and old. We were inspired by this recipe (see recipe).
Ingredients
- 2 free-range eggs
- 80 g of semolina sugar
- 30 g of atomized glucose
- 1 gousse de vanille
- 2 grams of ice stabilizer
- 500 g of whole milk
- 250 g of liquid full-fat crème fraîche
Instructions
Preparing the base for the Italian ice cream mix
- The day before, add the milk and vanilla beans to a pasteurizer.
- Start a pasteurization cycle.
- Add the eggs and the cream at 35°C.
- Add the sugars and the stabilizer at 45°C
- Let the pasteurization cycle finish.
Rest from preparation
- Empty the pasteurizer and let the vanilla ice cream mix mature in a positive cabinet.
Make the ice cream
- The next day, mix the preparation and pour into the italian ice machine and that's all !
Conclusion
Here is a simple recipe to make delicious vanilla ice cream using an Italian ice cream mix.
FAQ
Can I use another type of milk?
Yes, but whole milk gives a richer texture to the ice cream.
Is it obligatory to use an ice cream maker?
To obtain a creamy texture typical of Italian ice cream, the use of an ice cream machine is mandatory. The ice cream maker allows you to make ice cream and sorbets in batches.
Where can I find atomized glucose?
You can find atomized glucose in specialty baking stores or online.
Can I add other flavors?
Yes, you can personalize your ice cream by adding fruit extracts or pieces.
Can I add other flavors?
Yes, you can personalize your ice cream by adding fruit extracts or pieces.
Discover the mix for Italian ice cream (vanilla)
Discover our quick and easy recipe for Italian vanilla ice cream mix. Ideal for summer, this creamy ice cream will delight young and old.
Type: Dessert
Cuisine: Italian
Keywords: ice mix
Recipe Yield: 1 liter
Preparation Time: P5M
Cooking time: P10M
Total Time: P60M
Recipe Ingredients:
- 2 free-range eggs
- 80 g of semolina sugar
- 30 g of atomized glucose
- 1 gousse de vanille
- 2 grams of ice stabilizer
- 500 g of whole milk
- 250 g of liquid full-fat crème fraîche
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