VANILLA ICE CREAM RECIPE

Diet and additional info

Freezable

• kcal 269
• fat 21g
• saturates 12g
• carbs 18g
• sugars 15g
• fibre 0g
• protein 3g
• salt .1g

Ingredients

• 284ml carton double cream
• 300ml full fat article" data-tooltip-w >milk

Probably the most broadly used ingredients, milk is frequently known as complete food. While cow…

115g golden caster sugar

1 vanilla pod

3 large free-range egg yolks

have plenty of ice prepared

Method

Place the canister in the machine in to the freezer each day before you need to result in the frozen treats. Following day, pour the cream and milk right into a medium heavy-based pan, then tip in two the sugar. Slit the vanilla pod lower its length having a small sharp knife and scoop out as most of the small black seeds as possible in to the cream mixture. Cut the pod into three and drop it in to the pan.
Heat the cream and milk more than a low heat, stirring from time to time, until it almost boils – you’ll visit a couple of bubbles in the edge. Remove heat and hang aside for half an hour therefore the vanilla can infuse.
Place the egg yolks right into a bowl with all of those other sugar and beat by having an electric hands beater for around 2 minutes before the mixture has thickened, is paler in colour and falls in thick ribbons whenever you lift the beaters. Utilizing a calculating jug, scoop out about 125ml/4fl oz from the cream mixture and beat in to the egg yolks to slacken them. Reheat the cream until it simply involves the boil, remove heat and stir within the egg yolk mixture.
Return the pan to some low heat and prepare, stirring constantly having a wooden spoon, for 8-ten minutes, before the custard is thick enough to coat the rear of the spoon. Watch it doesn’t boil – once you use whatever bubbles going to burst towards the surface, it ought to be thick enough, so go ahead and take pan from the heat therefore the mixture doesn’t curdle.
Pour the custard right into a heatproof bowl, then sit it inside a bigger bowl 1 / 3 filled with iced water to awesome (this takes about twenty minutes). Stir from time to time to prevent an epidermis developing. Place the bowl of custard within the fridge for several-4 hrs, preferably overnight, therefore it will get really cold.
Obtain the frozen treats machine running, scoop the vanilla pod pieces, then gradually pour within the cold custard. Allow churn for 10-half an hour (based on your machine). If this stops, it's most likely too soft to consume, so spoon right into a plastic container, cover with cling film, a lid, and freeze for at least 3 hrs. (It'll retain in the freezer for several several weeks but don’t remove it, then refreeze.) Remove in the freezer fifteen minutes before serving.
To really make it by hands: in step one, heat the milk, vanilla, and half the sugar with no cream (the custard is going to be slightly thicker). At the beginning of step six, whip the cream so it’s light and floppy, not very stiff, and fold it in to the cold custard. Freeze for several-4 hrs, stirring once an hour or so until almost frozen, then freeze as above.