Homemade Vanilla Ice Cream: Sumy's Creamy Recipe

There are desserts we think we know… until the day we taste a real homemade version. Vanilla ice cream is one of them. Forget the industrial tubs with their vague flavour: with real vanilla beans and six egg yolks, you get a dense, fragrant ice cream flecked with black seeds, worlds away from anything on a supermarket shelf.

We owe this recipe to one of our loyal followers, Sumy, who made it with our beans and shared it with us. A big thank you to her. Discover all her treats on her Instagram account @latelierdesumy, and her Thermomix recipes on @sumy.en.cuisine.

👇 The recipe in video by Sumy

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Why this recipe changes everything

The secret to an exceptional vanilla ice cream comes down to two words: custard base (crème anglaise). Unlike quick condensed-milk recipes, here we start from a real cooked base with egg yolks. That's what gives that silky texture and rounded flavour that coats the palate.

The other secret is the vanilla itself. Here we use real beans, split and scraped, with the seeds and the pods infused in the hot milk. The little black dots you see in the ice cream are those seeds: the visual signature of ice cream made with real vanilla, never with flavouring.

The ingredients

For about 6 people. Simple quantities, quality products: that's all that matters here.

• 2 vanilla beans
• 600 g whole milk
• 200 g heavy cream (minimum 30% fat)
• 180 g sugar
• 6 egg yolks
• 1 pinch of salt

A tip about the cream: don't go below 30% fat. It's the fat that prevents ice crystals from forming and gives that creamy texture. A low-fat cream will give a hard, grainy ice cream.

Step 1: prepare the ice cream base

1. Split the vanilla beans in half and scrape out the seeds with the tip of a knife.
2. In a saucepan, combine the milk, cream, seeds and pods of vanilla.
3. Bring almost to a boil, then let it infuse off the heat for a few minutes so the vanilla releases all its aromas.
4. Meanwhile, whisk the egg yolks with the sugar and the pinch of salt until the mixture turns pale.
5. Pour the hot milk over the yolks while whisking constantly, so as not to cook the eggs.
6. Return everything to the saucepan and cook over low heat to 82-84 °C (180-183 °F), or until the custard coats the back of a spoon.
7. Remove the vanilla pods.

Step 2: freezing

1. Pour the custard into a shallow dish, 4 cm deep maximum. The thinner it is, the faster and more evenly it freezes.
2. Cover with cling film touching the surface, placed directly on top of the custard. This prevents a frost crust from forming.
3. Let it cool completely at room temperature, then in the fridge.
4. Freeze for at least 10 hours.

Without an ice cream maker, a tip for an even smoother texture: stir the ice cream with a fork every hour during the first 3 or 4 hours of freezing. This breaks up the crystals as they form, for a result worthy of a churner.

The questions we're often asked

Can this ice cream be made without an ice cream maker?
Yes. Sumy's recipe is designed to work without a machine: the shallow dish and the cling film on the surface are enough. For an even smoother texture, stir with a fork every hour at the start of freezing.

Why is my homemade ice cream too hard straight from the freezer?
That's normal for homemade ice cream, which has less air and fewer additives than industrial versions. Take it out of the freezer 10 to 15 minutes before serving: it will regain its creamy texture.

What to do with the vanilla pods after infusing?
Don't throw them away. Rinse them, dry them and bury them in a jar of sugar: you'll get homemade vanilla sugar. They can also flavour a new milk infusion.

Can I reduce the sugar?
Slightly, but not too much: sugar isn't just for taste, it lowers the freezing point and keeps the ice cream smooth. Removing too much gives a block as hard as stone.

How long does it keep?
About 2 to 3 weeks in the freezer in an airtight container. Beyond that, it's still edible but loses aroma and texture.

In summary

A real vanilla ice cream is simple: good products, real beans, and a little patience while it freezes. The rest is pure pleasure. Thanks again to Sumy for this generous, no-fuss recipe.

Tried the recipe? Tag us @vanillederose and @latelierdesumy — we love seeing your creations!