Velvety Vanilla Ice Cream
Ice cream. A food adored by both adults and kids and wonderful in cones or on cake or just spooned straight out of the tub. However, there a myth that it is difficult or that you need a fancy ice cream maker to enjoy homemade ice cream...
Let me be the first to tell you that these are indeed just myths and ice cream is incredibly easy to make. No need to churn it, no need to even touch it once it's in the freezer except of course when you want to eat it. This ice cream can even be left to fully melt and it will re-freeze without any ice appearing throughout.
.JPG)
Velvety Vanilla Ice Cream
2 vanilla pods
500ml double cream
70g sugar
3 egg yolks
Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved.
Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture.
Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set.
TIP: This ice cream can actually be flavoured with anything you want. Instead of vanilla why not try adding chocolate sauce or salted caramel or fresh fruit whizzed up in a food processor?
Let me be the first to tell you that these are indeed just myths and ice cream is incredibly easy to make. No need to churn it, no need to even touch it once it's in the freezer except of course when you want to eat it. This ice cream can even be left to fully melt and it will re-freeze without any ice appearing throughout.
.JPG)
Velvety Vanilla Ice Cream
2 vanilla pods
500ml double cream
70g sugar
3 egg yolks
Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved.
Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture.
Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set.
TIP: This ice cream can actually be flavoured with anything you want. Instead of vanilla why not try adding chocolate sauce or salted caramel or fresh fruit whizzed up in a food processor?
Comments
Post a Comment