Gelato alla Vaniglia

Vanilla Ice Cream

Preparation info

  • 10–12

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

To my mind the best of all ice creams, when made properly. There is a purity about it that forbids tampering.


  • 2 vanilla pods
  • 6 egg yolks
  • 175 g caster sugar


Split the vanilla pods longitudinally and using the point of a small knife scrape out the seeds on to a white saucer. Put these seeds into a mixing bowl with the egg yolks and sugar, then whisk just enough to amalgamate.

While you are doing this, scald the milk with the empty vanilla pod in a medium-sized trustworthy saucepan (i.e. one that will not scorch – enamelled ones are particula