# Vanilla Ice Cream

A classic, professional-grade vanilla ice cream recipe from Le Bernardin, designed to hold its shape for perfect scooping or quenelles.

- Servings: 1 kilo
- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

- 568 g milk
- 3 whole vanilla bean
- 100 g sucrose
- 16 g trimoline
- 28 g milk powder
- 80 g dextrose
- 3 g salt
- 3 g ice cream stabilizer
- 155 g cream
- 90 g egg yolk

## Instructions

1. Cut the vanilla beans, scrape the seeds, and add the seeds and pods to a pot with the milk.
2. Add the trimoline to the pot and bring the mixture to a simmer.
3. Add the sucrose, milk powder, dextrose, salt, stabilizer, and cream to the pot, then heat to 95 degrees Celsius while whisking.
4. Strain the vanilla beans out of the mixture.
5. Bring the mixture back up in the pot and temper the egg yolks to 81-82 degrees Celsius.
6. Strain the mixture one final time, then place the bowl into an ice bath to cool down before churning.
7. Once churned, freeze the ice cream.
8. Temper the ice cream to -15 degrees Celsius for service to make it scoopable.

## Equipment

- knife
- saucepan
- whisk
- thermometer
- mesh strainer
- mixing bowl
- ice bath
- ice cream scoop

## Source

- Original video: https://www.tiktok.com/t/ZTDuN8Dcn/
- Creator: chefericripert
- Recipe page: https://www.cliprecipe.com/recipe/6157d838-52ca-4b51-a058-2ab3fda06cae
- Extracted: 2026-08-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt