Unmistakable taste and aroma, sweet at the right point, vanilla ice cream is a timeless traditional classic. Natural, in purity, or as a base to be enriched with fresh fruit, chopped pistachio, raisins or chocolate powder, it is suitable for any occasion as a snack or after a meal in the summer season.
It can be prepared by hand at home with or without an ice cream maker: just a few ingredients and a successful result. Served in bowls, it can be garnished with whipped cream, berries, wafers, biscuits and cigarettes. An excellent recipe, also ideal for preparing milkshakes and milkshakes.
In the Tipsforwomens step by step you will find the preparation both without an ice cream maker and with an ice cream maker. Obviously, if you have an ice cream maker, preparation times become faster. But in any case know that, with patience and a good dose of time, the result in terms of quality and taste is the same!
Vanilla ice cream recipe
Vanilla ice cream
- 500 g liquid fresh cream
- 250 ml latte
- 1 vanilla pod
- 100 g sugar
- 4 yolks
- 1 orange (for the zest)
- 1 lemon (for the zest)
- Pour the liquid fresh cream and whole milk into a saucepan, add the lemon and orange peel and half the vanilla pod and light the heat.
- Stir continuously with a whisk – preferably metal. Bring to the boiling point, many bubbles must form on the edge of the saucepan, and turn off the heat.
- In a bowl, whisk the egg yolks until they become white and frothy, then add the sifted sugar and the remaining seeds of the vanilla pod.
- Now pour the still hot cream and milk mixture over the yolk cream, bring back to the very low heat or in a bain-marie and thicken.
- Turn off the heat and leave to cool by removing the vanilla pod and the lemon and orange peel. Pour the mixture into a container or jug with an airtight lid and leave to rest in the fridge for at least 6 hours.
- WITH ICE CREAM MAKER – Transfer the mixture into the ice cream maker with the paddles already in motion and mix at low speed for about twenty minutes: it must appear smooth and silky. You can serve the vanilla ice cream immediately, otherwise move it to a tightly closed container and keep it in the freezer.
- WITHOUT ICE CREAM MAKER – If you don’t have an ice cream maker, once the mixture is prepared put it in the freezer and remember to work it every 15 minutes with a wooden spoon until it starts to thicken and you can no longer work.
Vanilla ice cream calories and use on a diet
An average portion of vanilla ice cream according to Tipsforwomens’s recipe provides about 280-290 kcal.
An excellent and healthy nourishment for those who lead an active life and practice sports. In sedentary lifestyles or at the end of a hearty meal, on the other hand, it should be consumed sparingly, especially if garnished with other high-calorie foods such as whipped cream.
Not recommended for those suffering from diabetes, following slimming diets or lactose intolerant.
Vanilla is a plant of the orchid family and the seeds contained in its pods are used. The pods and seeds contain vanillin, a polyphenol rich in antioxidant and anti-aging properties useful for the health of the cardiovascular system, to fight free radicals and protect against cancer.
The precious pod, unmistakable due to the pleasant scent given by vanillin, is beneficial for brain health and mood. It gives a good supply of vitamins, especially of groups B, A, C, D, E and K. Also the quantity of mineral salts is good: such as calcium and phosphorus, against osteoporosis and kidney stones, but also potassium, magnesium, zinc , copper, manganese and iron.
Recognized as a natural antiseptic and as a precious sedative, it is ideal for dealing with busy periods and fighting stress. Useful for relaxing, lowering cortisol levels in the blood and regaining serenity.
In the recipe for vanilla ice cream, milk cannot be missing, which mainly contains water (87.5%), but also proteins of high biological value. It has several important mineral salts, such as potassium, zinc and above all calcium, essential for bone growth and to ward off osteoporosis. It also contains vitamins, such as A, D and those of group B. Whole milk provides 64 kcal per 100 g, semi-skimmed milk (1.8% fat) 46 kcal, skimmed milk 36 kcal.
Cream also contains lactose, the sugar of milk; it provides quick-use energy and is necessary for the nervous system because it participates in the structure of myelin, the protective sheath of nerve fibers.
Vanilla ice cream, aromatic and refreshing
Like all ice creams, even the vanilla one comes from cooling the mixture of cream, milk, sugar, aromas or fruit, over a container of ice and salt.
Vanilla is a plant native to Mexico; nowadays, the largest producer is Madagascar. Its berries lend themselves to various preparations of sweets, creams, savory dishes and liqueurs. It is called “the queen of spices” because it is said that it was offered as a precious gift to the Aztec rulers who tried for a long time to keep it as a local rarity.
In the mid-1600s it arrived in Spain, conquering the courts and the aristocrats and gradually expanding its uses, in addition to the culinary one. As a perfumed fragrance, in the preparation of cosmetics and for therapeutic purposes, it is in fact an excellent antiseptic, a calming and a relaxant. It also made itself known for its aphrodisiac powers on the male libido.
When in 1820, thanks to some Venetians, the first ice cream parlors were born in Austria, they were immediately a huge success and the vanilla flavor was among the first to be packaged and appreciated.
Entire valleys of Cadore, Zoldano and Friuli emigrated to Germany, Austria and the United States to produce and offer true Italian artisan ice cream, which was sold in vans that moved from town to town. And the vanilla flavor was never missing.