Vanilla ice cream

1100 grams	milk
300 grams	cream
340 grams	sugar
65 grams	skimmed milk powder
1	vanilla pod
60 grams	egg yolk
4 grams	ice cream stabilizer (I use stab 2000)

Pour the milk into a saucepan together with the cream, the sugar and the skimmed milk powder. Now cut the vanilla pod in half and scrape out the seeds. Add both the seeds and pod to the pan, mix it and then heat this up till it starts to simmer. Meanwhile transfer the egg yolk into a bowl and mix it with the ice cream stabilizer. Now while stirring slowly add half of the hot liquid to the yolks. Once smooth while stirring pour it back into the pan and then heat it up till it’s 85 degrees Celsius. Then let it rest in your fridge for at least 12 hours. I always leave it overnight. Once that’s done pour it into an ice cream machine and turn it into a beautiful ice cream. After that let it set for 30 minutes in your freezer and then it’s ready to be served.

Recipe used in Amalfi lemon dessert