Bourbon Vanilla Caviar Ice Cream.

Ultra-creamy ice cream with thousands of fragrant vanilla seeds.

Why Vanilla Caviar?

Vanilla caviar is the pure pulp inside gourmet vanilla pods packed with seeds for maximum aroma and iconic black speckles. Unlike extracts or pastes, it’s unsweetened and alcohol-free, giving clean, concentrated flavor and a beautiful look.

Recipe: Classic Custard (Churned) Makes ~1 litre / 1 quart

Time: 15 min prep · 20 min cook · chill + churnDifficulty: Easy–Intermediate

Ingredients

• 400 ml heavy cream (≥35% fat)

• 350 ml whole milk

• 8–10 g Madagascar Bourbon Vanilla Caviar (about 2 tsp)

• 6 egg yolks (L)

• 130 g caster sugar (⅔ cup)

• Pinch fine salt

Imperial guide: 1¾ cups cream, 1½ cups milk, 2 tsp vanilla caviar, 6 yolks, ⅔ cup sugar.

Method

1. Warm & infuse. Heat milk + cream with vanilla caviar and salt until steaming (do not boil). Cover and infuse 15 minutes.

2. Whisk yolks. In a bowl, whisk yolks with sugar until slightly pale.

3. Temper. Stream half the warm dairy into yolks, whisking. Return mixture to the pan.

4. Cook to nappe. Stir constantly over low heat to 82–84 °C / 180–183 °F until it lightly coats the spoon. Do not boil.

5. Strain & chill. Strain into a cold bowl (seeds pass through). Press film on top; chill 4–6 h or overnight.

6. Churn. Freeze in an ice-cream maker per manufacturer instructions.

7. Ripen. Transfer to a lidded container; freeze 2–3 h for a scoopable set.

Pro tips

• For a richer profile, swap 100 ml milk for cream. For lighter, swap 100 ml cream for milk.

• Add 20–30 g glucose syrup (optional) for silkier scoopability.

• Target –18 °C / 0 °F storage; temper 5 minutes before scooping.

  
  

No-Churn Option (Mixer Only)

Yield: ~1 litre

• 400 ml cold heavy cream

• 1 can (397 g) sweetened condensed milk

• 6–8 g vanilla caviar (1–1½ tsp)

• Pinch salt

• Whip cream to soft peaks. 2) In a bowl, whisk condensed milk + vanilla caviar + salt. 3) Fold cream into base. 4) Freeze in a loaf tin 6–8 h, covering the surface. (Sweeter than custard; great for quick service.)

Serving Ideas

• Scoop into a classic glass bowl or waffle cone; the seed speckles signal luxury.

• Pair with warm chocolate fondant, roasted peaches, or a shot of espresso (affogato).

• Finish with cocoa nibs from Madagascar for contrast and crunch.

  
  

FAQ

Is vanilla caviar sweetened or alcoholic?

No 100% pure pulp and seeds, unsweetened, alcohol-free.

How much should I use?

Start with 1.5–2 g per 100 ml of base; increase for a bolder profile.

Storage & shelf life?

Keep airtight at –18 °C; best texture within 2–3 weeks.

Buy Madagascar Bourbon Vanilla Caviar

Upgrade your pastry lab with pure vanilla caviar (1 kg) unsweetened, alcohol-free,

direct from our cooperative (70% women) with EU logistics via Cannes.