In short:
For an intensely flavored homemade vanilla ice cream, favor TK vanilla over Gourmet: more concentrated in vanillin (over 2%), it holds up better to cold, which tends to dull aromas. For 1 liter of ice cream, count on 2 TK pods infused in 500ml of milk and 500ml of cream, with 6 egg yolks and 150g of sugar, before churning in an ice cream maker.
Why is TK vanilla preferable to Gourmet for ice cream?
Cold numbs part of the taste buds and dulls the perception of delicate aromas. TK vanilla, more concentrated in vanillin thanks to its lower moisture level, offsets this loss by delivering an aromatic power that stays noticeable even once frozen. Gourmet, more subtle, comes through better at room temperature or when lukewarm.
The TK vanilla ice cream recipe
Ingredients (makes about 1 liter)
- 500ml whole milk
- 500ml whole liquid cream
- 2 Bourbon TK vanilla pods
- 6 egg yolks
- 150g sugar
Steps
- Split the TK pods, scrape out the caviar, and bring to a boil with the milk and cream.
- Let it infuse off the heat, covered, for at least 30 minutes (the lower the moisture level of the TK vanilla, the more it benefits from a long infusion).
- Whisk the yolks with the sugar until pale, then pour the hot, strained milk over it while whisking.
- Cook to nappe consistency (83°C/181°F), stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
- Let cool completely, ideally overnight in the fridge, before churning in an ice cream maker.
Why let the mixture rest before churning?
Resting for at least 4 hours, ideally a full night, allows the vanilla's aromas to fully spread through the fat in the milk and cream. This step, often overlooked, is what makes the difference between a subtle vanilla ice cream and a truly intense one.
Ready to churn your own vanilla ice cream?
Our TK Vanilla, concentrated and powerful, is the choice of professional ice cream makers.
Discover Comptoir Manitra TK Vanilla