In the last ice cream recipe I mentioned that the next flavor should be vanilla, little did I know that the spice would be the center of so many things, unfortunately, not very good. But since she is not to blame for anything, I continue to idolize her forever and ever and to infinity (oh, that was poetic).
Another classic suggestion, ice cream with a basic flavor that goes very well with almost everything. The idea is to enjoy it together with a drizzle of olive oil and lemon. No, it’s not nonsense! The first time I heard it was in the olive oil store, the attendant told me about it. Okay, at that time I didn’t know I would leave the store with one, and no, I didn’t get one from the store. It was a gift from the Izumis clan, 🙂
Time passes and I ended up seeing it again in the book Jamie Oliver of Italian food (Jamie’s Italy), however, in the publication it suggests using “normal” olive oil. And of course I ended up testing it, but it wasn’t as good as to the Sicilian. Homemade olive oil is stronger and more predominant, however, I only tried it with one type. In other words, they can harmonize better with others. But for now, to the Sicilian it’s perfect!
Oh yes. Ice cream is fatty by nature and we add more fat to it with olive oil. But… you’re already taking ice cream (sour cream, sugar, yolks, milk)! This is no time to think about that. 😛
Classic Vanilla Ice Cream
Makes: 1 L
- 300 mL leite integral (skimmed or whole)
- 300 g fresh/pasteurized cream (has more than 35% fat | used: 38% fat)
- 175 g crystal Sugar
- 1 vanilla bean
- 5 excited
- 20 g liquid glucose (transparent)
- 0,5 g refined salt (pinch)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a pan, over low heat, place the milk, cream, half the sugar (87.5g), salt, clear glucose and the vanilla bean (cut lengthwise with the seeds scraped and distributed in the milk). Bring to a gentle boil, in the meantime prepare the egg yolks.
- In a bowl, beat the egg yolks with the rest of the sugar until pale cream.
- When the milk boils, remove the vanilla bean. Transfer 1/3 of the liquid over the egg yolk cream, beating constantly to prevent the yolks from cooking faster than necessary.
- Return the entire mixture to the pan and cook over low heat for 3-5 minutes, it will become slightly thick. Don’t forget to do the wooden spoon test: you’ve covered the back of the spoon, made your way around, you’re ready.
- Then, sift this base cream to remove any lumps and add the vanilla extract, if using. Leave to cool for at least 4 hours in the refrigerator before placing in the ice cream maker.
- The suggested accompaniment was Sicilian olive oil, but it could be: chocolate sauce, caramel, crunchy chestnuts and so on.
- Used broad beans: wash it well to remove the whitish layer formed, dry on paper towel. You can put it inside the sugar jar or in the extract bottle, if you do. Just don’t throw it away! 🙂
