Pantry Basics: Homemade Vanilla Ice Cream

Posted on February 22, 2013 by S

Johnny Iuzzini's vanilla ice cream recipe

I’ve tried a host of vanilla ice cream recipes, but love this one—based on Johnny Iuzzini’s in Dessert Fourplay—best for making the vanilla ice cream that I have in our freezer at all times. It’s the first ice cream my son, T ever tasted. His little eyes lit up and he grinned in excitement when he registered its flavour, texture and temperature all at once for the very first time. That moment was truly priceless.

This vanilla ice cream remains scoop-able (thanks to the addition of invert sugar) without rapidly turning into a puddle and has the luscious, velvety mouthfeel that I adore in crème anglaise-based ice creams. Taking the time to let the vanilla infuse overnight (my tweak) and giving the finished ice-cream base yet another night in the fridge to let the flavours come together (Iuzzini’s generous sharing of a detail most pastry chefs practice) really makes for an ice cream that packs a powerful vanilla punch. The rather drawn out method also happens to work well with my current schedule as it means that I only need to spend a couple of minutes working on the ice cream each day as and when I can steal a little time to do so.

This is unquestionably my vanilla ice cream of choice when I’m serving ice cream sodas or floats, affogatos, ice cream sandwiches, sundaes, tarts or cakes; occasions when I want vanilla to be an equal, a flavour at the forefront rather than the backdrop of a dish. Because of that, I also prefer not to add mix-ins to it. In my book, this is the cashmere of vanilla ice creams. You have to try it!

Johnny Iuzzini's vanilla ice cream recipe

About Su-Lyn Tan

Su-Lyn is Aun's better half and for many years, the secret Editor behind this blog known to readers simply as S. Su-Lyn is an obsessive cook and critical eater whose two favourite pastimes are spending time with her son and spending time in the kitchen. She looks forward to combining the two in the years to come.

What Others Are Saying

  1. Jarrod Pyper February 22, 2013 at 11:09 am

    I wish I was eating this right now!

    And I’m jealous of your beautiful mixers in the background of that second photo, those are the only two Kitchenaid colors I really like.

    • S February 22, 2013 at 12:09 pm

      Hi Jarrod, thanks for stopping by. I hope your little one(s) are well :) Curdle was my very first KitchenAid; Nigella, my second, is just a sign of my appalling weakness for kitchen excess :P Do try the recipe when you can. It’s absolutely delicious.

  2. manu February 22, 2013 at 9:05 pm

    wow this looks so delicious! I’m still yet to try icecream!

    • S February 22, 2013 at 9:12 pm

      Hi Manu, well, what are you waiting for? Try it, try it, try it!

  3. kewpielovesyou February 26, 2013 at 9:44 am

    hey S, you and Aun have all the sexy kitchen gadgets! which brand is this ice cream making machine? looks so hot!

    • S February 27, 2013 at 10:54 pm

      Hi, Sorry for the slow reply. Work and a sick little tyke got in the way. It’s a Musso 4080 Lussino. 1.5 quart capacity. We’ve now had it for over a decade and it hasn’t given us a single problem :)

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