Vanilla ice cream


  • 680g whole milk, 3.5%
  • 110g cream, 35%
  • 37g skimmed milk powder
  • 130g of sugar
  • 38g dextrose monohydrate
  • 5g warm ice cream stabilizer
  • 2 pcs Planifolia Black - Vanilla


  • Heat up the milk to 50°C and add fresh vanilla, infuse for at least 60 minutes.
  • Remove the vanilla sticks from the milk and add the cream, reheat to 40°C.
  • Mix all dry ingredients and add to milk.
  • Pasteurize the whole mix at 85°C and then cool down to 4°C.
  • Let the mix ripen for at least 6 hours, then turn to ice cream.

Recipe: Hidde de Brabander

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