THE FRENCH-STYLE ICE CREAM

Classic Vanilla Ice Cream
• with egg yolks •

Classic Vanilla
Ice Cream
• with egg yolks •

With milk, cream, sugar, vanilla extract, and egg yolks.

If you are looking for a terrific vanilla ice cream to devour on its own or accompany your dessert, this is it. This is a classic vanilla ice cream made with vanilla extract. To use a vanilla bean instead, go here.

This is a French-style ice cream which means that it contains egg yolks cooked with milk over the stovetop to make a custard. Making a custard is a little tricky but worth the effort for the velvety ice cream it creates.

No egg yolks? See 3 more ways to make a Classic Vanilla Ice Cream:

THE EASY! Crowd-pleasing and easy to make. Eat now, thank us later. With milk, cream, sugar, vanilla extract.

THE ITALIAN WAY. This is your hot weather ice cream: easy to make, and resistant to melting. With milk, cream, sugar, vanilla extract, corn starch.

THE FRENCH-STYLE ICE CREAM. Rich and velvety, this is a custard-based ice cream; a tad bit tricky to make, but so much worth it. With milk, cream, sugar, vanilla extract, xanthan gum.

THE EASY! Crowd-pleasing and easy to make. Eat now, thank us later. With milk, cream, sugar, vanilla extract.

THE ITALIAN WAY. This is your hot weather ice cream: easy to make, and resistant to melting. With milk, cream, sugar, vanilla extract, corn starch.

THE FRENCH-STYLE ICE CREAM. Rich and velvety, this is a custard-based ice cream; a tad bit tricky to make, but so much worth it. With milk, cream, sugar, vanilla extract, xanthan gum.

or see:

The ingredients

Do not reduce or replace anything; everything is there for a reason.

• Vanilla Extract: for a perfect vanilla ice cream flavour, opt for •Pure Vanilla Extract•. Other options are •Vanilla Essence• and •Vanilla Paste•; see notes in the recipe on how to use it. Avoid •Imitation Vanilla Flavouring• and •Vanillin•, if you want a natural vanilla flavour.

• Heavy cream (for double cream read below): for this recipe you can use heavy cream with 33% to 40% fat content. It is ok to use cream suitable for whipping or ultra-pasteurised cream with 33-40% fat content. Do not use low-fat cream or non-dairy cream.

Sugar: use regular sugar (white granulated sugar). You can also use a raw cane sugar such as Demerara or Turbinado, which enhances the ice cream’s flavours. Do not use any other sugar or sweetener, natural or artificial, liquid or powder, like honey, stevia, golden syrup, table sweeteners, confectioner’s sugar, etc. 

🇬🇧 For UK readers: if you want to use double cream -which has a higher fat content (50%) than heavy cream (35-40% fat)- stir some milk into the double cream to bring it to the right fat content. Instructions in double cream – how to use”.

Egg yolks: we use eggs in the range of 65 – 75 g; 2.3 – 2.65 oz , (this is the weight of a whole egg, in its shell), but it is ok to use larger or smaller ones. It is easier to separate the egg yolks from the whites when the eggs are cold.

• Milk: use whole milk, with around 3,5% fat. Do not substitute with skimmed milk (lower fat) or non-dairy milk. You need both the fat and the milk proteins for this ice cream recipe.

• Vanilla Extract: for a perfect vanilla ice cream flavour, opt for •Pure Vanilla Extract•. Other options are •Vanilla Essence• and •Vanilla Paste•; see notes in the recipe on how to use it. Avoid •Imitation Vanilla Flavouring• and •Vanillin•, if you want a natural vanilla flavour.

• Egg yolks: we use eggs in the range of 65 – 75 gr; 2.3 – 2.65 oz, but it is ok to use larger or smaller ones. It’s easier to separate the egg yolks from the whites when the eggs are cold.

• Heavy cream (for double cream scroll right): for this recipe you can use heavy cream with 33% – 40% fat. It is ok to use cream suitable for whipping or ultra-pasteurised cream with 33-40% fat content.

Do not use low-fat cream or non-dairy cream.

🇬🇧 For UK readers: if you want to use double cream -which has a higher fat content (50%) than heavy cream (35-40% fat)- stir some milk into the double cream to bring it to the right fat content. Instructions in Double cream: how to use” notes in the recipe.

• Milk: use whole milk, with around 3,5% fat. Do not substitute with skimmed milk (lower fat) or non-dairy milk. You need both the fat and the milk proteins for this ice cream recipe.

Sugar: use regular sugar (white granulated sugar). Another option is raw cane sugar such as Demerara or Turbinado, which enhances the ice cream’s flavours. Do not use any other sugar or sweetener, natural or artificial, liquid or powder, like honey, stevia, golden syrup, table sweeteners, confectioner’s sugar, etc.

Overview

This is a quick overview of the recipe. If you are new to ice cream making, do read the recipe before proceeding. 

Make the custard: warm the milk & sugar and pour it over the egg yolks, while whisking them vigorously.

Pour back into the saucepan and cook over medium heat, constantly stirring, until it slightly thickens.

Pour into a bowl with the heavy cream and cool down over an ice bath.

Chill the ice cream mixture overnight or until completely cold.

Churn in your ice cream maker until fluffed up and creamy.

Add the vanilla extract and churn for 10 minutes more.

Put it in the freezer for a few hours to set. 

As soon as it sets, you can either serve it from the ice cream maker bowl or transfer to a container and store it in the freezer.

The recipe
Classic Vanilla Ice Cream | with egg yolks
Classic Vanilla Ice Cream | with egg yolks
Ingredients:
Notes:

When making ice cream prefer to weigh all the ingredients by weight. We also recommend, whenever possible, weighing the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.

Note that the quantities in each measuring system (grams, ounces and cups) are not accurate conversions; they are independent and calculated in a way that works for each of them, so choose the one which works for you and stick to it.

If you do not have a kitchen scale, follow these guidelines:
• 1 cup (US) = 237 ml | 1 tablespoon = 15 ml

• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.

• liquid ingredients: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.

This recipe makes a 1.2 litre/quart ice cream mixture (before churning), perfect for ice cream makers with a capacity of 1.5 and up to 2 litres/quarts (like Cuisinart ice cream makers).

If you need to scale the ice cream mixture up or down, use this ratio of the ingredients (in weight only): 

milk 34.5%  /  heavy cream 41%  /  sugar 16%  /  egg yolks 8.5% / pure vanilla extract 1.2%

in desired total weight of ice cream mixture.

For a perfect vanilla ice cream flavour, prefer Pure Vanilla Extract. If using Vanilla Essence, increase the quantity by 1/2 teaspoon.

To use Vanilla Paste, you will need the equivalent of 2 vanilla pods as written on the product’s label. Add it in step 2 (instead of step 3 as you would do with the vanilla extract or vanilla essence), after the ice cream mixture has cooled down and before you chill it and whisk to dissolve.

If you want a natural vanilla flavour, avoid “Imitation Vanilla Flavouring” and “Vanillin” in this recipe. If this is what you want to use, refer to the instructions on the package for the quantity equivalent to 2 vanilla pods. Add this in step 3.

You can also make this ice cream with a vanilla bean 

or use half the vanilla extract and make it an Italian Crema Ice Cream

You can combine double cream with whole milk to make heavy cream for this recipe.

To make the 475 g (16 oz) heavy cream, you need:

  • 335 g double cream (12 oz) (this is approx. 50% fat)
  • 140 g /ml whole milk (4 oz) (this is approx. 3.5% fat) *

To make the heavy cream, put the double cream in a medium bowl, then pour in the milk a little at a time, stirring smoothly with a rubber spatula. Avoid whisking, as it may turn into whipped cream.

The resulting heavy cream has 36% fat, perfect for this ice cream. Proceed with the recipe just as if you had the 475 g (16 oz) heavy cream needed. 

*this 140 g (4 oz) milk is extra to the 400 g milk (14 oz) asked in the recipe. So, if you use double cream, you need in total 540 g of milk (18 oz), from which:

  • 400 g (14 oz) are for the recipe; and
  • 140 g (4 oz) are mixed with the double cream to make heavy cream

This vanilla ice cream is perfect as it is. However, if you want to boost its flavour you can substitute the regular sugar with good-quality raw cane sugar, such as Demerara or Turbinado. These sugars have a natural subtle caramel flavour which pairs well with the vanilla’s tropical notes and boosts its flavour. 

A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.

If you do not have one, we strongly encourage you to buy one, preferably a flexible one. 

Instructions
Plan ahead:

The ice cream mixture needs to cool completely before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator. Alternatively, if you have plenty of ice cubes, you can have the ice cream mixture ready for churning in less than two hours; you will find detailed instructions under step 2.

If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.

Step 1: Make the ice cream mixture

Place a rubber spatula and a whisk on a plate next to the stovetop to have them ready to use interchangeably.

Pour the heavy cream (475 g; 16 oz) in a large bowl and set a fine-mesh sieve over it; set aside.

Prepare the egg yolks: put the egg yolks (5 egg yolks) in a medium bowl, and whisk them lightly to break them down. Set the bowl next to the stovetop.

Warm the milk and the sugar: place the milk (400 g; 14 oz) and the sugar (185 g; 6.5 oz) in a medium saucepan. Warm over medium heat, often stirring, until the sugar dissolves.

Pour the warm milk into the egg yolks: when all the sugar dissolves and the milk is hot and steamy, remove it from the heat and slowly ladle roughly half of the warm milk over the egg yolks with one hand while whisking them vigorously with the other hand to temper them.

Cook until thickened: pour the tempered yolks & milk back into the saucepan and over medium-high heat. Cook, constantly stirring with a rubber spatula and scraping the bottom of the saucepan to prevent the custard from scalding. Maintain a medium temperature, do not let it come to a boil.

Remove from the heat when the custard starts to thicken (82ºC / 179 ºF / when it thickens to coat the back of a spoon / when you tilt the saucepan, a layer of thickened custard appears to form on the bottom).

Pour the thickened milk through the fine-mesh sieve and into the heavy cream; stir to combine.

Step 2: Chill the ice cream mixture

Cool it down: prepare an ice bath by putting the bowl with the ice cream mixture into a larger bowl and filling the empty sides with ice cubes and cold water. How many ice cubes? A tray of ice cubes (200 g; 7 oz of ice) is enough to cool down the ice cream mixture: we just need to cool it down until it is no longer warm to the touch so that you can safely put it in the refrigerator. This will take approx. 30 minutes; do stir occasionally.

Chill until completely cold: cover the bowl and refrigerate for at least 8 hours and up to 3 days.

Step 3: Churn the ice cream

Check if the ice cream mixture is cold before churning it: 4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your index finger into it.

Prepare the ice cream maker according to the manufacturer’s instructions.

Stir: give it a vigorous and thorough stirring; if it has thickened, stirring will allow it to churn for longer and fluff up.

Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker

Leave to churn until it is almost done – you have to add the vanilla extract before it becomes too thick.

Add the vanilla extract (2 tablespoons) when the ice cream has fluffed up and is creamy and wavy. Leave to churn for 8-10 minutes more for the vanilla to mix in.

This ice cream will expand and fluff up during churning. It is ready when it looks smooth and fluffy, with the consistency of soft-serve ice cream. The total churning time depends on your ice cream maker and could be anywhere from 30-70 minutes.

To evaluate if it is ready, lift a spoonful; it should be thick enough to stand on the spoon, but it will still be soft like soft-serve ice cream. If it looks watery or starts to melt the moment you spoon it, leave it to churn for longer.

In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream. It will firm up and become like store-bought ice cream only after it sets in the freezer. So, stop the ice cream maker when thick and creamy, as described above. If you leave to churn it for much longer, it will start turning grainy.

Warning: some ice cream makers are programmed to stop after a specific time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture.
Step 4: Put the ice cream in the freezer to set
Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and: 
· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine
· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl 
· cover the ice cream bowl and place it in the freezer 
Setting time depends on many factors; see notes below for indicative times.

Serve or store: when it sets, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storage.

The setting time for the ice cream largely depends on the type of ice cream maker you use.

It can take :

  • 3-5 hours for removable freezer bowls (these are the ice cream maker bowls which you should pre-freeze before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

Note: the times given are indicative. Setting time depends on many factors.

Check it occasionally (approx. every 2 hours; or as needed) while it is in the freezer. The ice cream is ready when it has an internal temperature of -11ºC / 12ºF. If you do not have a thermometer, to evaluate if the ice cream has set, insert a round tip knife into it, all the way to the bottom: 

  • when the ice cream is ready, it feels firm as you go down, but at the same time it is soft enough to insert the knife into it; it should have this same firm consistency from top to bottom.
  • not ready yet: it will feel hard on the top and softer as you go down
  • if left in the freezer for too long: it will be too hard for the knife to insert into it and too hard to scoop out of the ice cream bowl. Do not worry, though! Read right below how to soften it.

If the ice cream stays in the removable freezer bowl for too long, it will harden and be difficult to remove or serve.

To make it scoopable again, leave it in the refrigerator to soften. That can take:

  • anywhere from 4 to 10 hours for removable freezer bowls (the ones which need pre-freezing before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)

When the ice cream is easy to scoop (or it has an internal temperature of approx. -11°C / 12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the removable freezer bowl.

Straight after churning, the ice cream has a soft-serve consistency and melts immediately upon contact with anything. This makes it impossible to serve or transfer to another container.

Putting it in the freezer after churning sets it and brings it to the right consistency, similar to that of an ice cream parlour’s.

Storing and serving

Storing: in the freezer for one month, covered well to protect it from absorbing the freezer’s smells. 

Scooping: this ice cream, like all artisanal ice cream, freezes hard in the long term. You can make it perfectly scoopable again by putting it in the refrigerator for 45-60 minuter until soft; or until its internal temperature reads -11°C / 12°F.

Instructions

The ice cream mixture needs to cool completely before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator. Alternatively, if you have plenty of ice cubes, you can have the ice cream mixture ready for churning in one hour; read A faster way to chill the ice cream mixture in the questions & troubleshooting section below.

If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.

Place a rubber spatula and a whisk on a plate next to the stovetop to have them ready to use interchangeably.

Pour the heavy cream (475 g; 16 oz) in a large bowl and set a fine-mesh sieve over it; set aside.

Prepare the egg yolks: put the egg yolks (5 egg yolks) in a medium bowl, and whisk them lightly to break them down. Set the bowl next to the stovetop.

Warm the milk and the sugar: place the milk (400 g; 14 oz) and the sugar (185 g; 6.5 oz) in a medium saucepan. Warm over medium heat, often stirring, until the sugar dissolves.

Pour the warm milk into the egg yolks: when all the sugar dissolves and the milk is hot and steamy, remove it from the heat and slowly ladle roughly half of the warm milk over the egg yolks with one hand while whisking them vigorously with the other hand to temper them.

Cook until thickened: pour the tempered yolks (& milk) back into the saucepan and over medium-high heat. Cook, constantly stirring with a rubber spatula and scraping the bottom of the saucepan to prevent the custard from scalding. Maintain a medium temperature, do not let it come to a boil.

Remove from the heat when the custard starts to thicken (82ºC / 179 ºF / when it thickens to coat the back of a spoon / when you tilt the saucepan, a layer of thickened custard appears to form on the bottom).

Pour the thickened milk through the fine-mesh sieve and into the heavy cream; stir to combine.

Cool it down: prepare an ice bath by putting the bowl with the ice cream mixture into a larger bowl and filling the empty sides with ice cubes and cold water. How many ice cubes? A tray of ice cubes (200 g; 7 oz of ice) is enough to cool down the ice cream mixture: all we need is to cool it down until it is no longer warm to the touch so that we can safely put it in the refrigerator. This will take approx. 30 minutes; do stir occasionally.

Chill until completely cold: cover the bowl and refrigerate for at least 8 hours and up to 3 days.

In a hurry? If you have lots of ice, check How to chill the ice cream mixture in less than one hour in the questions & troubleshooting section below.

Check if the ice cream mixture is cold before churning it: 4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your index finger into it.

Prepare the ice cream maker according to the manufacturer’s instructions.

Stir: give it a vigorous and thorough stirring; this will allow it to churn for longer and fluff up.

Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker

Leave to churn until it is almost ready – you have to add the vanilla extract before it becomes too thick.

💡How do I know when the ice cream is ready 

Add the vanilla extract (2 tablespoons) when the ice cream has fluffed up and is creamy. Leave to churn for 8-10 minutes more for the vanilla to mix in.

💡Troubleshooting: if the ice cream becomes too thick and the ice cream maker stops churning before the vanilla extract has been incorporated, stop the machine, remove the lid and give a good stir to the ice cream with a spoon. ​

Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and: 

· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine

· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl 

· cover the ice cream bowl and place it in the freezer 

Setting time depends on many factors; read How long does it take for the ice cream to set in questions & troubleshooting below.

Serve or store: as soon as it sets, you can either serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storing. 

Storing: in the freezer for one month, covered well to protect it from absorbing the freezer’s smells. 

Scooping: this ice cream, like all artisanal ice cream, freezes hard in the long term. You can make it perfectly scoopable again by putting it in the refrigerator for 45-60 minuter until soft; or until its internal temperature reads -11° / 12°F.

If you have lots of ice, you can have the ice cream mixture ready for churning in less than one hour by cooling it in an ice bath.

How to prepare an ice bath for fast chilling:

1. Put the ice cream mixture in a bowl made of heatproof glass or stainless steel; these help the ice cream mixture chill fast; they are also prone to breaking in sudden temperature changes. Avoid using a plastic bowl which will take forever to cool, or a regular glass bowl that may break upon contact with the ice bath. Tip: you can as well use a saucepan instead of a bowl.

2. Nest the bowl with the ice cream mixture into a large empty bowl (it should be large enough to fit ice cubes on the sides) and fill the sides of the large empty bowl with ice cubes. How many ice cubes? Well, the more ice you put in, the faster it will chill.

3. Pour cold water into the sides of the large bowl, taking care that no water slips into the ice cream mixture. Pour as much cold water as needed so that the level of the water bath in the large bowl is 2 cm / 1 inch above the ice cream mixture. Add more ice cubes to keep them plentiful in the water.

💡 For this quantity of ice cream mixture, we started with approx. 500 g; 17 oz ice cubes and less than 1 litre fridge-cold water.

4. Refresh the ice bath with new ice cubes as soon as the older ones start to melt. If you have a thermometer, add enough ice cubes to keep the water well below 10° C / 50° F – take care that you measure the temperature of the water itself, not the ice temperature. The colder the ice bath, the faster the ice cream mixture will chill. You may need to remove water from the ice bath if it starts to overflow; to do so, carefully remove the bowl with the ice cream mixture, pour out the excess water and put the bowl back in. We used approximately 250 g; 9 oz additional ice cubes.

💡 We used approximately 250 g; 9 oz additional ice cubes.

5. Stir often, leaving the spatula in the bowl during the cooling process. The ice cream mixture is ready for churning when it is fridge-cold to the touch (anywhere between 4-12° C / 39-54° F is perfectly ok).

6. Remove the bowl with the ice cream mixture from the ice bath, and wipe its bottom with a kitchen towel. The ice cream mixture is now ready for churning.

When churning with a domestic ice cream maker, the ice cream mixture must be fridge-cold (4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your index finger into it).

If the ice cream mixture is not cold enough, the ice cream maker may not be able to churn it to its fullest potential, resulting in a sloppy liquid vs. fluffy ice cream.

This ice cream will expand and fluff up during churning. It is ready when it looks smooth and fluffy, with the consistency of soft-serve ice cream. The total churning time depends on your ice cream maker and could be anywhere from 30-70 minutes.

To evaluate if it is ready, lift a spoonful; it should be thick enough to stand on the spoon, but it will still be soft like soft-serve ice cream. If it looks watery or starts to melt the moment you spoon it, leave it to churn for longer.

In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream.

It will firm up and become like store-bought ice cream only after it sets in the freezer.

So, stop the ice cream maker when thick and creamy, as described above. If you leave to churn it for much longer, it will start turning grainy.

Warning: some ice cream makers are programmed to stop after a specific time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture.

The setting time for the ice cream largely depends on the type of ice cream maker you use.

It can take :

  • 3-5 hours for removable freezer bowls (these are the ice cream maker bowls which you should pre-freeze before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

Note: the times given are indicative. Setting time depends on many factors.

Check it occasionally (approx. every 2 hours; or as needed) while it is in the freezer. The ice cream is ready when it has an internal temperature of -11ºC / 12ºF. If you do not have a thermometer, to evaluate if the ice cream has set, insert a round tip knife into it, all the way to the bottom: 

  • when the ice cream is ready, it feels firm as you go down, but at the same time it is soft enough to insert the knife into it; it should have this same firm consistency from top to bottom.
  • not ready yet: it will feel hard on the top and softer as you go down
  • if left in the freezer for too long: it will be too hard for the knife to insert into it and too hard to scoop out of the ice cream bowl. Do not worry, though! Read right below how to soften it.

Straight after churning, the ice cream has a soft-serve consistency and melts immediately upon contact with anything. This makes it impossible to serve or transfer to another container.

Putting it in the freezer after churning sets it and brings it to the right consistency, similar to that of an ice cream parlour’s.

If the ice cream stays in the removable freezer bowl for too long, it will harden and be difficult to remove or serve.

To make it scoopable again, leave it in the refrigerator to soften. That can take:

  • anywhere from 4 to 10 hours for removable freezer bowls (the ones which need pre-freezing before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)

When the ice cream is easy to scoop (or it has an internal temperature of approx. -11°C / 12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the removable freezer bowl.

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