✦ Featured
Le Chaudron recipe
Glace vanille maison
Homemade vanilla ice cream
⏱ 120 minServes 8Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 ml (2 cups)whole milk
500 ml (2 cups)heavy cream (35% fat)
8egg yolks
200 g (7 oz)superfine sugar
3 clovesMadagascar vanilla
1 pinchfleur de sel (flaky sea salt)
- 500 ml (2 cups) whole milk
- 500 ml (2 cups) heavy cream (35% fat)
- 8 egg yolks
- 200 g (7 oz) superfine sugar
- 3 cloves Madagascar vanilla
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Split the vanilla beans lengthwise and scrape out the seeds.
- Heat the milk and cream with the vanilla pods and seeds until simmering, then let infuse 30 minutes.
- Whisk the egg yolks with the sugar and fleur de sel in the bowl until pale and fluffy.
- Strain the hot infused milk and pour it in a thin stream over the yolk mixture, whisking hard to temper.
- Return to the saucepan and cook the custard to 82°C (180°F), stirring constantly with a spatula.
- Strain, cool 1 hour at room temperature, then 4 hours in the fridge so the flavors mature.
- Churn 25 minutes in the ice cream maker until creamy, then transfer to the freezer for 2 hours to firm up.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.