Glace à la Vanille

Vanilla Ice Cream

Preparation info
  • Makes

    1.5 liters

    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 500 milliliters (2 cups plus 2 tablespoons) whole milk
  • 500


Prepare your mise en place.

Place the milk and cream in the russe. Using a small, sharp knife, split the vanilla bean in half lengthwise and scrape the seeds into the milk and cream. Add the scraped bean to the russe as well and place over medium heat. Bring to a boil, then immediately remove the pan from the heat and allow the mixture to cool for 1 minute.