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Main page >  Ice Cream Recipes  >  The Creamy Collection > Classic Vanilla Ice Cream >  with xanthan gum

Shows the texture of freshly churned vanllla ice cream made with xanthan gum, pulled straight out of the ice cream maker bowl

THE LIKE-A-PRO ICE CREAM

Classic Vanilla Ice Cream
• with xanthan gum •

With milk, cream, sugar, vanilla extract, and xanthan gum.

A good-quality vanilla extract brightens with its tropical, calming notes, even the plainest milk, cream and sugar ice cream. 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.

Xanthan gum makes for ice cream with a perfect, full-bodied mouthfeel, which churns beautifully, melts uniformly during serving, and keeps well in the freezer.

No xanthan gum? Here are 3 more ways to make this classic vanilla ce cream:

Philadelphia-style

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

with corn starch

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.

with egg yolks

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, egg yolks.

Philadelphia-style

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

with corn starch

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.

with egg yolks

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, egg yolks.

or see:

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all xanthan gum
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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.

• Cream (heavy cream – for double cream scroll to the right): for this recipe you can use heavy cream with 35% to 40% fat content. It is ok to use cream suitable for whipping or ultra-pasteurised cream with 35-40% fat content. Do not use low-fat cream or non-dairy cream.

• 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.

🇬🇧 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.

• Xanthan gum can be found in speciality shops, health food stores and online. Read more about it here.

• 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.

• Xanthan gum can be found in speciality shops, health food stores and online. Read more about it here.

• Heavy cream (for double cream scroll right): for this recipe you can use heavy cream with 35% – 40% fat. It is ok to use cream suitable for whipping or ultra-pasteurised cream with 35-40% 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. 

In a medium saucepan bring to a boil ½ the milk & all the sugar.

Pour the boiling milk into a blender jug with the remaining ½ cold milk.

With the blender on, sprinkle the xanthan gum.

Blend for 2 minutes to fully hydrate it.

Add the heavy cream and the vanilla extract, blend to combine.

Strain the ice cream mixture and cool it down over an ice bath.

 

Put the ice cream mixture in the refrigerator 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.

Watch us making it
Image to Youtube link with video recipe.
The recipe
Classic Vanilla Ice Cream | with xanthan gum
Print recipe
  • Special equipment: ice cream maker, blender
  • Active prep: 15 mins.
  • yields: 1.4 litre/quart ice cream
  • makes: 1.2 ltr/qrt ice cream mixture (before churning), perfect for ice cream makers of 1.5 ltr/qrt capacity and bigger
  • Special equipment: ice cream maker, blender
  • Active prep. time: 15 mins.
  • yields: 1.4 litre/quart ice cream
  • ice cream maker capacity: for 1.5 ltr/qrt and up
Ingredients:
  • 1 tablespoon = 15 ml , 1 teaspoon = 5 ml
Notes:

When making ice cream prefer to weigh all the ingredients by weight. We also recommend weighing the liquids 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.

If you do not have a kitchen scale, follow these guidelines:
• 1 cup (US) = 237 ml | 1 Tbs. = 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 47.9% | heavy cream 33.7% | sugar 16.18% | vanilla extract 2.1% | xanthan gum 0.12%

in desired total weight of ice cream mixture.

The fat content from the milk and cream in this recipe make for ice cream with approx. 14% fat, which is the lowest in fat we can go in ice cream with xanthan gum before the ice cream texture and mouthfeel start to suffer.

Other than that, we prefer our ice cream richer in butterfat; if you like it this way too, use 425 gr milk (15 oz ) & 575 g cream (20.3 oz); this makes ice cream with approx. 18% fat, with a creamier body and mouthfeel.

For a perfect vanilla ice cream flavour, prefer “Pure Vanilla Extract” over “Vanilla Essence”.

“Vanilla Paste” gives a nice vanilla flavour; you will need the equivalent to 2 vanilla pods as written on the product’s label. If using Vanilla Paste, add it in step 2 (instead of step 3 as you would do with the vanilla extract), after the ice cream mixture has cooled down and before you chill it. Whisk well 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 no vanilla at all (Fior di Latte style)

You can adjust the quantity of the xanthan gum in the recipe to your liking, depending on the texture you want to achieve:

  • To slightly stabilise the ice cream without affecting its texture and mouthfeel much, use 1/4 teaspoon xanthan gum and decrease the sugar by 10 g (0.35 oz)
  • To create a firmer texture, which has a fuller body and mouthfeel, use 1/2 teaspoon as per the recipe (this is 0.12%)
  • For a stretchy texture similar to Booza/salep ice cream, use 1 teaspoon xanthan gum and increase the sugar in the recipe by 15 g (0.5 oz)

You can combine double cream with whole milk to make heavy cream for this recipe. To make 415 g (14.6 oz) heavy cream, you need:

  • 290 g double cream (10.2 oz) (with approx. 50% fat)
  • 125 g/ml whole milk (4.4 oz) (with approx. 3.5% fat) *

To make the heavy cream, put the double cream in a medium bowl and pour in the milk, a little at a time, stirring smoothly with a rubber spatula until smooth. 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 415 g (14.6 oz) heavy cream needed. 

*this 125 g (4.4 oz) milk is extra to the 590 g milk (20.8 oz) asked in the recipe. So, if using double cream, you will need in total 715 g milk (25.2 oz), from which:

  • 590 g (20.8 oz) are for the recipe; and
  • 125 g (4.4 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 and hydrate before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator. 

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.

📌 Note: This recipe was updated in June 2025 to reflect two important changes: (1) the milk is now blended instead of the heavy cream to avoid the risk of buttering, and (2) the vanilla extract is now added in Step 1 along with the heavy cream.

Step 1: Make the ice cream mixture

This step is a foolproof way to bring the ingredients to the right temperature before sprinkling the xanthan gum, without using a thermometer. To sum it up, all we do is combine part of the blend that is at fridge-cold temperature and the other part that is at boiling-hot temperature. And that’s it. The blend instantly reaches our target temperature for the xanthan gum to activate efficiently (about 45–65ºC / 113–149ºF).

You can read more about this no-thermometer method here.

In this step, you’ll be adding xanthan gum while the blender is running. First, pour in the mixture—making sure not to exceed your blender’s maximum capacity for hot liquids. (Even though the liquid is warm, not hot, it can still expand slightly during blending and cause overflow.)

Secure the lid, start the blender, and let it run for a few seconds. Then, carefully remove the cap and sprinkle in the xanthan gum, aiming for the center and avoiding the edges of the opening. This helps prevent the gum from sticking to the lid or clumping along the sides.

If you’re using an immersion blender, keep the blade fully submerged and sprinkle the xanthan gum away from the blade to avoid it accumulating and clumping around the head.

Set up the blender with 1/2 of the cold milk: Pour ½ of the cold milk (295 g / 10.4 oz) into the blender jug and set it aside—ready to use. Also have the xanthan gum measured and ready. You’ll need to work quickly once the milk comes to a boil.

Bring the rest of the milk and the sugar to a boil: In a medium saucepan, combine the remaining milk (295 g / 10.4 oz) and all the sugar (200 g / 7 oz). 

Warm over medium-high heat, stirring often. Once the sugar has fully dissolved and the mixture reaches a rolling boil (about 95°C / 203°F—you’ll see large bubbles popping vigorously or the milk starting to rise), remove it from the heat immediately.

Do not let the milk come to a boil before all the sugar has dissolved, or the milk may curdle. Stirring often helps the sugar dissolve efficiently.

Blend with the cold milk: Pour the hot milk mixture into the blender jug with the cold milk. Then turn the blender on (medium speed).

Note: by combining that much boiling hot milk with that much fridge-cold cream, the blend instantly reaches approx. 52°C; 125°F; this is within our desired range of temperature for the xanthan gum to activate efficiently. 

Sprinkle in the xanthan gum: With the blender running, slowly sprinkle in the xanthan gum (½ tsp) over the surface. Blend for 2 minutes to fully hydrate it. The mixture won’t thicken immediately; it will thicken as it cools.

Add the cold heavy cream and vanilla extract: Pour in the cold heavy cream (415 g / 14.6 oz) and the vanilla extract (2 Tbs.) and blend to combine.

Step 2: Chill in the fridge overnight.

Strain the ice cream mixture through a fine-mesh sieve into a temperature-safe bowl—one that can handle sudden temperature changes without breaking.
Use something like stainless steel, tempered glass (e.g. Pyrex), or sturdy heat-resistant plastic, as the bowl will go directly over an ice bath.

Cool the mixture with an ice bath: Place the bowl with the ice cream mixture inside a larger one and fill the space around it with ice cubes and cold water to create an ice bath. Make sure no water gets into the mixture. About 200 g (7 oz) of ice—roughly one standard tray—is enough to cool it down properly.

Let the mixture cool in the ice bath for about 30 minutes, stirring occasionally to help it cool evenly.

Chill completely: Once the mixture is no longer warm, remove the bowl from the ice bath, cover it and refrigerate for at least 8 hours or up to 3 days. The base should be fridge-cold before churning.

When using a home ice cream maker, the mixture needs to be properly chilled—fridge-cold, around 4ºC to 12ºC (39ºF to 54ºF). You’ll know it’s ready if it feels cold when you dip your finger in.

If the mixture isn’t cold enough, the machine may struggle to churn it properly, and you’ll end up with a loose, slushy texture instead of light, fluffy ice cream.

Step 3: Churn the ice cream

Check if the ice cream mixture is cold before churning it: below 12ºC / 54ºF / it feels fridge-cold when you place your (clean) finger into it.

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

Stir: the ice cream may thicken slightly after chilling; give it a vigorous and thorough stirring to loosen it; this will allow it to churn for longer and fluff up. If it is too thick, read below:

This ice cream mixture thickens as it cools, but it should still be pourable. If it gets too thick—like yogurt—just give it a quick blend with an immersion or regular blender to loosen it up before churning.

It’s a small step that makes a big difference. When the mix is too thick, it struggles to trap air during churning. And without enough air, your ice cream ends up dense, icy, and hard to scoop.

If you want that light, creamy texture, make sure your mix flows easily before it hits the machine.

Not sure if it’s too thick? Blend it anyway. A bit more fluid is better than too stiff.

Churn: With the machine running, pour the ice cream mixture through the canister and into the ice cream maker. Leave to churn until fluffed up and creamy; depending on your ice cream maker, this can take anywhere from 30-70 minutes.

This ice cream is ready when it is creamy and wavy. At this stage the texture is similar to soft-serve ice cream. Churning time varies depending on your machine and can take anywhere from 30 to 70 minutes.

To check the texture, lift a spoonful. It should be thick enough to stay on the spoon, but still soft. If it looks too thin or starts melting immediately, it needs more time.

If you’re unsure, let it churn for 10 more minutes. Keep in mind that it won’t look like store-bought ice cream at this point—it will still be soft. It only becomes firm and scoopable after a few hours in the freezer.

Stop the machine once the mixture is thick and creamy. If you continue churning beyond that point, the mixture can start losing the air it has built up and may seize, resulting in a dense, heavy texture.

One important note: some ice cream makers are programmed to stop automatically after a fixed time, but that doesn’t always mean the ice cream is ready. If your machine stops and the mixture still looks too soft, simply restart it and continue churning until the texture improves.

 

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 
· place it in the freezer, uncovered
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 depends on the type of ice cream maker you’re using. Here are the general guidelines:

3–5 hours for machines with removable freezer bowls (these bowls must be pre-frozen before churning)

Under 1 hour for machines with built-in compressors and aluminum bowls
⚠️ Important: Ice cream in aluminum bowls sets quickly. Do not leave it for too long—once fully frozen, it can become extremely hard and difficult to remove without risking scratches to the bowl. Always monitor it closely.

To check if the ice cream is ready, aim for an internal temperature of –11°C (12°F). If you don’t have a thermometer, use this simple test:

Insert a round-tip knife all the way to the bottom of the ice cream:
✔ If it goes in smoothly but meets gentle resistance, it’s ready
✖ If it feels hard on top but soft underneath, it needs more time
✖ If it’s too firm to insert the knife, it’s over-frozen and likely too hard to scoop

If it’s over-frozen, don’t worry—head to the next section for how to bring it back to scoopable.

If the ice cream sits in the freezer in the removable freezer bowl for too long after it has set, it can become too hard to scoop or remove.

To make it scoopable again:
Place the bowl in the refrigerator and allow the ice cream to soften gradually.

Here’s how long that may take:

4–10 hours for removable freezer bowls (pre-freeze models)

1–2 hours for aluminum bowls (from compressor ice cream makers)

Note: These times are approximate and may vary depending on your fridge and the amount of ice cream. Check the texture occasionally as it softens.

Once the ice cream is soft enough to scoop—or its internal temperature reads approximately –11°C (12°F)—you can:

✔ Transfer it to another container and store it in the freezer
✔ Or serve it directly from the bowl

Just be sure to avoid digging into an over-frozen bowl with hard utensils, especially if using a nonstick-coated or aluminum bowl.

Straight after churning, the ice cream has a soft-serve consistency and melts almost instantly on contact. At this stage, it’s too soft to serve neatly or transfer easily—it’s simply too messy to handle.

Freezing the ice cream immediately after churning allows it to set properly. This step brings it to the right texture: scoopable, stable, and easy to portion or transfer into a storage container.

It’s the final step that turns churned ice cream into finished ice cream.

Storing and serving

Storing: Transfer the finished ice cream to a lidded container and store it in the freezer for up to one month.
Cover it well to protect it from absorbing any unwanted freezer smells.

Scooping: Like all artisanal-style ice creams, this one freezes hard over time.
To make it scoopable again, place the container in the refrigerator for 45–60 minutes, or until the internal temperature reaches about –11°C (12°F).
Once softened, it’ll scoop cleanly and serve beautifully.

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23 Responses

  2. Can I store the final base in freezer to use it later???
    I don’t have icecream machine,can I still make using beater and frozen base instead of churner ??

    Reply

    1. You can store the final base in the refrigerator for up to 3 days, but not in the freezer.
      You need an ice cream maker for this recipe to achieve the desirable texture. I am not sure if a beater and frozen base can work, so I cannot recommend it.
      If you do not have an ice cream maker, try this no-churn vanilla ice cream, it is the closest you can get to making perfect ice cream at home, without an ice cream maker 🙂

      Reply

  3. You mentioned to not use a sugars substitute. I want to lower the cabs (which the gum does vs cornstarch – commonly used in ice cream). Were you referring to liquid replacements, or granular ones like Truvia + sugar blend?

    Reply

    1. I refer to any sugar replacement; no artificial or natural sweetener is suitable for this recipe.
      The only sugar suitable for this recipe is regular sugar (white granulated) or raw cane sugar.

      Reply

  4. Why do you wait to add the vanilla until the ice cream is almost churned, rather than in previous stages?

    Reply

    1. Because when you add it at this stage, the vanilla flavours are kept to their fullest.
      The next best option is to add it just before churning when the ice cream mixture is cold.

      Reply

  5. Hi, thank you so much for this recipe. The ice cream was easy to scoop, and very smooth (not icy at all!). The only issue I ran into was that the ice cream melted really fast after scooping, wondering if there’s anything I can do to slow down the melting?

    Reply

    1. Yes, you can reduce the sugar. Try reducing it by 30 g; this should do the trick, especially in summer when the weather is hot! So happy you liked the recipe!

      Reply

    1. Icy ice cream means too much water in the ice cream mixture. Here are some things that could have gone wrong with this recipe:
      1) if using less sugar than this recipe asks for. Or if substituting the sugar with a sweetener. Sugar in ice cream traps the free water and in the right quantity, it prevents the ice cream from turning icy.
      2) if using reduced-fat milk or heavy cream. Less fat in milk or heavy cream means that it contains more water. More water makes the ice cream icy.
      3) problem during the preparation: if the milk with the sugar doesn’t come to a full boil, the blend of cold heavy cream and boiling-hot milk is colder than needed, and the xanthan gum doesn’t activate efficiently. Xanthan gum in this recipe is here to trap excess water, so the ice cream may turn icy.
      These are the most common reasons that can make the ice cream from this recipe turn icy. If I can help in any other way, please let me know.

      Reply

      1. Is not a good option to use corn syrup similar to control the freezing point and also improve the texture to avoid icing?
        Perhaps reducing the sugar content by 30 grams and replacing it with the syrup?

        Reply

        1. You can use corn syrup if you prefer, but this recipe is well-balanced, and the ice cream will not develop ice crystals. When the sugar and other ingredients are measured correctly, there is no need for corn syrup unless you want to decrease the sweetness. I hope this helps! 🙂

          Reply

  7. This recipe works flawlessly with my new Cuisinart ice cream maker. I strictly adhere to your formula and the pay off of a perfect vanilla. Thank you for sharing your wisdom.

    Reply

    1. So glad to hear that—and with a Cuisinart too! When you follow the formula, the vanilla really does shine, doesn’t it? Thanks for trusting the process and for the kind words. 🙂

      Reply

  8. I’ve never seen any instructions for ice cream that you need to strain the milk before you add it to the ice cream maker. The video doesn’t show it straining the milk so I’m confused.

    Reply

    1. Thanks for your comment! The mixture doesn’t need to be strained—just poured straight into the ice cream maker while it’s running. The instructions say “pour through the canister and into the ice cream maker,” but I can see how the word “through” might sound like it involves straining. Thanks for pointing it out—I always try to make my instructions perfectly clear, so I’ve updated the wording to avoid confusion.

      Reply

  9. Thanks, Lisa!

    When I blend xanthan gum, it seems to slightly butter my ice cream, and I use an immersion blender for only about 30 seconds. Am I misinterpreting the taste of my ice cream being buttered? How does blending for two minutes not butter the cream? I use slightly more cream than you, but not much.

    Reply

    1. You might actually be right—while I haven’t personally had the cream turn buttery, it can happen if you blend the cream directly, especially with an immersion blender. Here’s a method that avoids this risk: bring half the milk and all the sugar to a boil, then blend that with the remaining cold milk to bring the mixture to the right temperature for adding xanthan gum (about 45–65ºC / 113–149ºF). Then add the heavy cream.

      There’s usually no problem blending in the cream at this stage, since the total fat content of the full mixture isn’t high enough to butter. But if you want to be on the safe side, just stir it in well with a spatula instead.

      The recipe has been updated with this approach. Thanks again for pointing it out!

      Reply

  10. Since I got my Cuisinart freezer bowl type ice dessert maker, this has been my go-to vanilla base recipe. I never deviate from the instructions other than not straining before refrigerating. It becomes easier with practice, as I can nearly get it done by memory (5x). Thanking you for sharing your expert, top notch ice cream. You are “The Queen.”

    Reply

    1. That means a lot—thank you! I’m really glad the recipe’s become a go-to for you, and it’s great to hear it’s getting easier each time. Skipping the straining step is totally fine if the texture works for you. Happy churning!

      Reply

  11. I often use vanilla paste, and I think the notes on using it may reflect the previous instructions, re step 2 vs step 3

    Reply

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