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Madagascar Bourbon Vanilla Ice Cream

An ice cream whose delights are limited only by the number of vanilla pods you put in!

Prep: 10 min Cooking: 25 min Resting: 24h + 1h + 4h + 12h

The world's most popular ice cream won me over when I first made it with my friend Cyrielle — so I borrowed her recipe and tweaked it slightly.

Ingredients

  • 250 ml fresh whole milk
  • 100 g sugar
  • 2 whole eggs
  • 450 g 30% liquid cream
  • 2 pods Bourbon vanilla (and more if you like)
  • 1 pinch salt

Method

  1. Crucial: put the ice cream maker bowl in the freezer at least 24h ahead.
  2. Heat the split and scraped vanilla pods in the milk, without boiling. Cover, remove from the heat and leave to infuse for 1h (optional).
  3. Meanwhile, whisk the sugar, eggs and pinch of salt.
  4. Slowly pour the hot — or reheated — milk over this mixture, stirring constantly.
  5. Pour everything into a saucepan and heat without boiling, stirring constantly, until the cream starts to thicken: you are looking for a crème anglaise. Let it cool first at room temperature — important — then refrigerate for at least 4h, and up to overnight, covered so no skin forms on top.
  6. Stir in the liquid cream, then pour everything into the running ice cream maker, on slow speed, for 20 to 25 minutes. It is ready when the cream has thickened, holds its shape, has almost doubled in volume and climbs up the sides of the bowl.
  7. Transfer to a pot and freeze for at least 12h before serving.

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