Vanilla Ice Cream

Preparation info
    • Difficulty

      Medium

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

Ice Cream Base

  • 3.29 kg / 7 lb 4.05 oz / 65.76%

Method

  1. Make the ice cream base according to the Classic Ice Cream Method.
  2. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
  3. Once the base has aged, churn to the desired consistency.
  4. Harden for at least 2 hours and up to 4 hours. Reserve until neede