Gelato alla vaniglia

Vanilla ice cream

Preparation info

  • Makes over

    1 litre

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

It is possible to make ice cream without an ice-cream machine. Achieving the light and creamy texture, however, requires whisking by hand to break down the ice particles. You can use a vanilla bean here in place of the essence — just heat up the milk, cream and sugar in a saucepan with the split vanilla bean to extract its seeds. Cool and strain before freezing. Remove the ice cream from the freezer before serving to soften it slightly.


  • 500 ml (2 cups) thick (single) cream
  • 250 g (9 oz) sugar
  • 500 ml (2 cups) milk
  • 2 teaspoons vanilla essence
  • 1 tablespoon good-quality brandy


    Whisk the cream and sugar together in a bowl suitable for the freezer, until the cream begins to thicken slightly and the sugar has completely dissolved. Whisk in the milk. Add the vanilla and the brandy. Cover, and put the bowl into the freezer.

    After an hour, remove the bowl from the freezer, give an energetic whisk with a hand whisk or electric mixer, and return the bowl to the freezer. Whisk again after another couple of hours. When it is nearly solid, give one last whisk, transfer to a suitable freezing container with a lid and let it set until it is solid.

    Alternatively, pour the mixture into your ice-cream machine and freeze — following the manufacturer’s instructions.

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