Vanilla Ice Cream

Classic, homemade vanilla ice cream.

Welcome to our Tilt It Yourself series, where professional chefs use Electrolux Masterpiece Collection appliances with PowerTilt® Technology to develop unique dishes. Here, Chef Wesley Mayton offers his take on vanilla ice cream. 

This is part three of a three-part recipe and includes assembly instructions that incorporates parts one (Chocolate Sauce recipe) and two (Strawberry and Lemon Bundt Cake recipe) to make the complete dessert.

Vanilla Ice Cream



20 oz. milk

2 vanilla beans

3 oz. heavy cream

7 egg yolks

2 oz. fat-free powdered milk

¾ oz. honey

5 ¼ oz. sugar

Electrolux Masterpiece blender


Vanilla Ice Cream

Mix the cream and egg yolks together, then set the mix aside.

Mix together the sugar and powdered milk, then set it aside.

Add the honey, sugar/milk powder mix and scraped vanilla bean to the milk and bring it to a boil. Pour the boiling milk into the egg yolk and cream mixture while whisking the mix. The heat from the milk will pasteurize the egg yolks.

Pour the mix into flexible ice cube molds and freeze in your freezer for about 3 hours or until it is well-frozen.

After the ice cream base is fully frozen unmold it into the Electrolux Masterpiece Collection blender. Blend the frozen cubes on high until the mix is light and creamy (it should be totally smooth but still frozen).

Put the ice cream in a container and put back in the freezer for a couple hours to firm up the ice cream.

Full Dessert Assembly

Using a spoon, make a ring of chocolate sauce around the side of the plate.

Place the cake in the center of the plate and fill the center hole of the bunt cake with more chocolate sauce.

Scoop the vanilla ice cream on top of the cake and garnish with strawberries and mint.

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vanilla ice cream

Chef mayton

Meet Featured Chef Wesley Mayton

As the pastry chef for one of the premier golf facilities in the U.S., Augusta National, Chef Mayton creates beautiful and intricate desserts.