So we recently received a gift of a Magimix Ice Cream maker, ‘Le Glacier’. Having tried a few different recipes from the recipe booklet that came with the machine, I decided to experiment with my own vanilla ice cream recipe. I’ve made this a few times and have made some minor tweaks on each occasion to try and get the perfect texture and flavour. This included using double cream (which I found way too thick and heavy), whole eggs vs egg yokes only and vanilla extract vs vanilla pods. I think I’ve settled on the recipe below.
The Magimix is a pretty decent machine. It holds 1.1 litres which is adequate for my needs and can also make sorbets as well as ice cream which I must try some time. Each ice cream maker will have different instructions but this mixture will work with all of them. Just make sure you freeze the bowl 24 hours before you decide to make the ice cream.
Also, another tip is do not pour the ice cream mixture into the bowl before you have started the machine! We did this once and it didn’t end too well. The liquid froze immediately and we caused a mess trying to fix our error! Make sure you have the machine running and the mixer running before pouring in your mixture.
Love ice cream? Why not try something different like my Peanut Butter Banana Ice Cream
- 1 x Vanilla pod (I tried vanilla extract before but prefer to use the vanilla pods as the flavour is much more intense and sweet)
- 100 grams x caster sugar
- 100 mills x low fat milk
- 500 mills x cream
- 4 x egg yokes
- Make sure your ice cream maker is ready (normally, the bowl needs to be stored in the freezer for 24 hours before making your ice cream. We leave the bowl in the freezer all the time so that it is always ready to go when we want to make some delicious home made ice cream.
- Separate 4 egg yokes from egg whites. We only need the 4 egg yokes for this recipe.
- Cut the vanilla pod in half lengthways and remove the vanilla seeds from the vanilla pod, use the sharp edge of a knife to scrape along the pod. Keep the pod too as we’ll throw this in for some add flavour.
- In a pan on medium heat, add the cream, milk, vanilla seeds and the pods
- Stir the contents of the pan continuously until it is just about to boil. You will noticed little bubbles forming around the edges.
- Once it is beginning to boil, take it off the heat and let it rest and cool for at least 30 minutes to 1 hour. The longer the better as it is inducing all of that lovely flavour from the vanilla into the milk and cream mixture.
- Remove the vanilla stalks or pod from the mixture using a sieve (I just used chop sticks to fish them out)
- Add the egg yokes and caster sugar into a bowl and whisk up really well. The mixture should turn into a light yellow, fluffy and thick mixture
- Once your cream, milk and vanilla mixture has cooled, add the egg yoke and sugar mixture into the pot of cream and put it back on a medium heat
- Stir continuously until it is about to boil again
- Set aside and let it cool for a further 30 minutes
- Once it has cooled, get your ice cream maker ready
- Make sure your ice cream maker is stirring before you pour in the mixture
- Pour the mixture in slowly and gradually until all the contents are in the ice cream maker.
- Let the ice cream mixer churn the mixture for 20 – 30 minutes until you get the right consistency. Keep an eye on it and make sure that the churning mechanism in the ice cream maker get stuck or frozen with the mixture.