Homemade : Vanilla Ice cream and Affogato al cafe
The first time I made Vanilla ice cream, I was almost dancing in my kitchen! It was so good, light and delicious I could not believe it. I have a secret. When I was little I did not like ice cream at all. Then when I turned 8 or so I started eating some ice cream but only 2 flavors: Chocolate and Strawberry and nothing else.
Then when I was 18 I got a Summer job in Paris ( thank you aunt Claude) and I stayed at my sister’s apartment in Paris in the 9 arrondissement and cat sitting her adorable but mean cat Julie!I.
One night my cousin Chantal took me to one of the most amazing place on Ile de la Cite to eat Ice creams. I did not tell her that I was not so fond of ice cream but it was all the craze this year. They say this is the place where you can eat the best ice cream in Paris this is : Berthillon Ice cream parlor
I remembered I ordered glace aux dattes et banane (dates and banana ice cream) and a Vanilla Ice cream. It was a pure revelation.
Since that day I have been looking for great “ice cream” “getato” glace….when you taste the best you are picky you are looking for best every time.
So I decided to make my one Vanilla ice cream as you know we have been making and eating homemade food only.
I love David Lebovitz blog, cookbooks and recipes.
One of his cookbook is “Perfect scoop” and is about ice cream and sorbets.
So I made my first Homemade Vanilla Ice Cream based on his recipe. I just used heavy cream (instead of milk) and pure Vanilla extract (instead of vanilla beans). And I add some chocolate chips and caramel sauce with sea salt (from Trader Joe’s).
Vanilla Ice Cream
1 cup (250ml) Heavy cream
A pinch of salt
3/4 cup (150g) sugar
2 cups (500ml) heavy cream
5 large egg yolks
2 teaspoons pure vanilla extract
1. Heat the cream, salt, and sugar in a saucepan. Add the vanilla etract. Cover, remove from heat, and let it sit for one hour.
2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
6. freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Affogato al cafe
1 scoop Vanilla Ice cream
1 very hot espresso cafe
Place 1 scoop of Vanilla Ice cream in a demi-tasse, pour hot espresso over it and serve
