I was gifted an Artisan mixer and right away bought a ice cream maker attachment, so nice!

I started going a bit “ice-cream-making-crazy” and made several different flavours, and having gained good experience with trial and errors, I now master them all!

I found several different recipes on internet how to make this flavour, that is the simplest of all but still quiet hard to get it good right away.

I learned that the ice-cream making procedures are really three steps: base preparation, churning, resting.

The base is the one you prefer, in this case a vanilla cream base. Then the churning is done either by hand or with machine, using an ice-cream maker is great. Finally, the resting, once the ice-cream churning process is finished, the ice-cream needs to rest in the freezer to solidify.



185ml (2/3 cup) heavy cream 35%

340ml (1+1/3 cup) whole milk

90gr (6 tbsp) white sugar

5gr (1 tsp) vanilla paste or 1 vanilla bean



In a small pot, heat up the milk and cream together bringing to a simmer, add the sugar and the vanilla paste (if using vanilla bean, cut it in half and scrape off the seed and put everything in the pot); let it simmer for about 10 minutes till the sugar is dissolved and the vanilla has infused.

After this time, strain through a sieve in a container and let it cool down; then, place in the fridge for at least few hours, overnight preferred.

Once ready to make the ice-cream, following the instruction of your ice-cream maker, pour the vanilla milk mixture in the machine and let it churn for the time required.

My mixer takes 20 minutes to have it churned at perfection, then transfer the ice-cream in a container that can be frozen and place it in the freezer for at least 4 hours to settle and freeze before eating it… This is the hardest part as I usually can’t wait!


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