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Francisco Migoya

Vanilla Ice Cream

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Preparation info
    • Difficulty

      Medium

Appears in
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Frozen Desserts

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

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