This is a thick and creamy recipe for vanilla ice-cream.
Heat the milk and cream with the vanilla pod which should be split and de-seeded to scalding point. DO NOT BOIL
Whisk the egg yolks with sugar. Until a pale smooth consistency.
Gradually pour half of the hot milk into the egg mixture constantly stirring. Remove the remaining milk off of the heat.
Add the egg mixture back to the remaining milk and return to the heat to thicken. Stir with a wooden spoon remembering to get all the edges. Do not heat above 75-80 degrees.
The mixture will be ready when the mixture is at coating consistency.
Strain mixture into a clean and dry container. Chill before churning.
Place mixture in an ice-cream machine, and mix until it stiffens.
Keep in a freezer set at below -15 degrees Celsius.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Make sure when you return the mixture to the heat you do not want it to boil otherwise it will cook the eggs and will turn out lumpy.
it is best to leave the ice-cream mix in the ice-cream machine for half an hour, just check the machine incase the mix freezes too quickly, it may damage the machine.
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