Vanilla Ice Cream
Cowbridge Kitchen
Vanilla ice cream is the most basic of deserts and making it it pretty easy.
You don't even need to have an Ice Cream making machine, in this recipe we use a part freezing and churning method. It takes a bit of time and effort making Ice Cream this way but the end result is worth it.
Vanilla Ice Cream can go with anything from waffles, profiteroles or even Jam Roly-Poly so being able to make you own homemade Ice Cream is a great idea.
In this ice cream recipe I have not used any special equipment except a freezer of course. No ice cream machine needed.
4hrs 20 minutes
4hr 20 mins Prep time
No Cooking time
Time
This is based on a
135g portion
Calories: 279
Protein: 4.7g
Fat: 9.2g
Carbohydrates: 32g
Fiber: 0.9g
Sugar: 29g
Nutrition
Servings
Anybody can have a go at this recipe
Difficulty
If you dont want to go to all of this effort, you could just use an IceCream Maker ?
Cost to make:
£5.59 / $7.08 (Est.)
Equipment:
Shop...
Ice Cream Maker,
How to make Ice Cream
You might think that making Ice cream is a specialist job, and should be left to the professionals. This couldn't be further from the truth.
In this Ice Cream recipe I use a method of part freezing and churning over several hours.
The secret to making Ice cream is to keep it Churned or mixed before it is fully frozen.
Using this method you do not need an Ice cream making machine.
Cuisine:Various
ingredients
284 ml Double cream
115 g Caster Sugar
5 Egg Yolks
1 Vanilla Pod
Cooking Instructions
- Bring the 300 ml of milk & Cream almost to the boil in a saucepan. Add Half The Sugar
- Strip the Vanilla pod of it's seeds and add to the milk & Cream, also throw in the pod skin.
- Separate the egg yolks and whisk together with the rest of the sugar until light and thick.
- Remove the pan from the heat and allow to cool to room temperature.
- Mix 2 ladle's of the milk into the egg yolks to slacken.
- Return the milk to the heat and bring to a slow boil , add the egg mixture and whisk until the mixture thickens enough to coat the back of a wooden spoon.
- Allow to cool in a heat proof bowl , then cover with a cartouche and freeze for 1 hour.
- After an hour , remove from the freezer and churn the ice cream with a whisk for a few minutes. Replace the cartouche and refreeze for a further hour.
- Repeat this process 3 -4 times.
- Freeze overnight.
You can use Vanilla extract to flavour this if you like.