Vanilla ice cream from Rose's Ice Cream Bliss (page 3) by Rose Levy Beranbaum

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Madagascar vanilla beans or vanilla extract for Tahitian vanilla beans, crème fraîche for heavy cream, and corn syrup for glucose. Requires at least 12 hours to prepare.

  • JuneHawk on July 29, 2022

    This is probably the best vanilla ice cream I have ever had. I did weigh the yolks, which the recipe says needs to be 130g. For me, that was 8 yolks.

  • jay.moe on February 27, 2022

    I was a little apprehensive when I saw the amount of egg yolks in the recipe, but decided to give it a try anyway. The texture of the ice cream was creamy and velvety, and did not taste like eggs at all, which is the problem I have found with other custard recipes. This was superior to any homemade vanilla ice cream I have ever made and I will definitely make it again.

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