Vanilla Ice Cream

Name: Vanilla Ice Cream
Yield: 6 people
Ingredients: 2 tsp vanilla essence; 500 ml full fat milk; 300 ml double cream; 5 egg yolks; 120 g golden caster sugar

Written by Jules Birch on July 17, 2016. Posted in Ice cream, Recipes

Vanilla Ice Cream

Here it is, a simple recipe for vanilla ice cream, beautiful on its own, or a great base for ripples, sauces and toppings.

Nutrition Facts

Vanilla Ice Cream

Amount Per Serving

Calories 397 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Saturated Fat 18g 90%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 183mg 61%

Sodium 41mg 2%

Potassium 139mg 4%

Total Carbohydrates 26g 9%

Sugars 26g

Protein 6g 12%

Vitamin A 6%

Calcium 12%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

Units:

Servings

people(change to adjust quanities)

Prep Time

Churn Time

Ingredients

Units:

Servings

people(change to adjust quanities)

Prep Time

Churn Time

Nutrition Facts

Vanilla Ice Cream

Amount Per Serving

Calories 397 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Saturated Fat 18g 90%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 183mg 61%

Sodium 41mg 2%

Potassium 139mg 4%

Total Carbohydrates 26g 9%

Sugars 26g

Protein 6g 12%

Vitamin A 6%

Calcium 12%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

Method

In a saucepan heat the milk and cream over a low heat, stirring until just boiling.
Remove from the heat, add the vanilla essence and leave for around half an hour to infuse.
Mix the egg yolks and sugar together in a large jug. Pour the milk and cream over the egg and sugar and whisk until combined.
Return this mixture to your saucepan and heat over a low heat for around 10 minutes, stirring with a wooden spoon, until the custard is thick enough to coat the back of the spoon.
Pour into a jug and leave to cool. If you like you can speed up the cooling by putting your jug into a bowl of cold water and ice. If you try to churn your mixture before it is cool it will not freeze in your ice cream maker.
Once cool, pour into your ice cream maker and churn for around 30 minutes or until firm enough to scoop.
Serve or transfer into a freezer proof container and freeze for later.