Vanilla Ice Cream: Reloaded!

It is a long time since I have made vanilla ice cream, but now I think I found the perfect recipe by Pierre Hermé. The first one I made was good, very good, but in no way you can compare it to the one today. I served it in vanilla scone, because I had some leftover batter from my seven course dinner. A new dimension has opened and I think my ice cream maker will have quite a lot of work to do this year! Apropos year, Happy New Year to everyone who comes across my blog!


Ingredients:
For the vanilla scone:
50 g butter, room temperature
1 teaspoon vanilla extract
1 pinch of salt
30 g powder sugar
30 g sugar
1 egg white
50 g flour
For the vanilla ice cream:
2 tablespoon vanilla extract
350 ml full fat milk
150 ml heavy cream
100 g sugar
4 egg yolks

For the scone whisk butter and sugar until frothy. Beat egg white with salt and mix it with the butter mixture together with the flour. Leave it in the fridge overnight. With a help of a mold smear circles on baking sheet and bake on 160°C until the border is golden brown. Wait for 30 seconds and form scones. For the ice crem heat milk and heavy cream until it starts cooking. Whisk egg yolks with sugar and slowly add hot milk mix to the eggs while whisking. Take it back to the cooking plate and cook until it thickens (it should be 85°C). Let the mixture cool over night or at least for 5-6 hours. Let the ice cream maker do the rest of the work.