THERE IS NO POINT MAKING A SMALL QUANTITY OF VANILLA ICE CREAM…EVERYONE WANTS SECONDS AND I’M PERSONALLY PARTIAL TO AN AFFOGATO FOR BREAKFAST. THIS RECIPE HAS BEEN UPDATED MARCH 24, THE FIRST UPDATE IN 30 YEARS…LOL!!! IT MAKE ADJUSTMENTS FOR THE FACT THAT 500ML OF CREAM DOES NOT WEIGH 500G. MARCH 19 2024

Makes approximately 1200ml

If you are new to our ice cream recipes and technique using the microwave please read here first.

1000g quality fresh cream…Tweedvale [readily available in 500ml containers at most Foodlands] or Jersey Fresh [1L bottles Norwood Parade Foodland]
2 vanilla beans – split and scraped
122g cold filtered water
30g full cream powdered milk
10 extra large [61g] egg yolks…room temperature
200g caster sugar
20g powdered glucose [available most chemists]

2L ice for ice bath
digital thermometer

Set up the ice bath with a small amount of cold water. Weigh the cream into a microwave safe bowl, add the pods and seeds and push them under the cream. Weight the water, whisk in the powdered milk and whisk into the cream.

Bring to the boil [approximately 8 minutes on high if the cream is straight from the fridge]. Let stand for 15 minutes to infuse the vanilla, then bring it back to the boil again…about 6 minutes.

While this is happening start whisking the yolks and slowly add the sugar and glucos and continue whisking until it is pale and voluminous.

Immediately the cream has boiled, whisk it into the egg yolk/sugar, return it to the microwave safe bowl and microwave it on medium low for 30 seconds. Whisk and check the temperature it should be minimum of 80°C and a maximum of 85°C. Repeat in 30 second microwave bouts until you get the right temperature. Allow to stand for a few minutes to further infuse the vanilla beans. Strain pressing hard against the vanilla beans to extract the maximum. Put into the ice bath and stir frequently until it is chilled. Refrigerate for 2-3 hours, churn in 2-3 batches.