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Vanilijovy Sladoled – Vanilla Bean Ice Cream

July 13, 2011

Vanilijovy Sladoled

Pauline’s recipe for vanilla bean ice cream is even creamier and more decadent than Breyer’s All Natural Pure Premium Ice Cream, the brand I taste tested in vast quantities eons ago.   I served the ice cream with raspberries and home made vanilla sugar.


  • 2 cups whole milk
  • 2 cups heavy cream (or use 4 cups milk and skip the cream)
  • 3/4 cup sugar
  • 8 egg yolks
  • 1 vanilla pod

Ice Cream Flavors at the Hollywood, CA Farmer's Market


  1. Mix the egg yolks and sugar in the food processor for about 5 minutes until thick and white
  2. While the yolks are being mixed, heat the cream and milk with the vanilla pod, scraping out the seeds into the milk/cream mixture.  Put the pod in the milk too.
  3. Cook the milk and cream  just until about to boil; allow to thicken
  4. Slowly add the hot milk and cream (take out the pod) into the food processor as it is mixing the yolks
  5. Strain the cream/yolk mixture through a sieve
  6. Cool in the fridge
  7. Place the cooled cream and yolk mixture into an ice cream maker for about 45 minutes until thickened
  8. Freeze at least two hours or over night

Soft ice cream being served at the Farmer's Market in Hollywood, CA

2 Comments leave one →
  1. Ron Estey permalink
    July 13, 2011 9:09 pm

    Vanilla ice cream!!!! – cream, eggs, sugar – that real, real vanilla taste — heaven on earth – as good in January as in July — all other flavours are pretenders!!!!

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