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Vanilla ice cream

A classic vanilla ice cream made as it should be – without egg yolk. The result is a rich ice cream that is lighter than the custard ice cream made with crème anglaise in many kitchens. Cortina is an ice-cream emulsifier and stabilizer that is used in ice-cream shops. It’s also very helpful to aerate foams and espuma’s.

Makes 1500g.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

1
l
milk
200
g
whipping cream
200
g
sugar
60
g
dextrose powder
37.5
g
skimmed milk powder
7.5
g
cortina
2
vanilla pods

Scale recipe

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