The ultimate makeover: Vanilla ice cream

Name: The ultimate makeover: Vanilla ice cream
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 8
Cuisine: Global
Ingredients: 85 grams golden granulated sugar or caster; 2 teaspoons custard powder; 2 teaspoons cornflour; 500 milliliters full-fat milk; 2 egg yolks; 1 vanilla pod, split in half lengthways; 200 milliliters carton half-fat crème fraîche; 1 serving lightly crushed raspberries or strawberries, to serve

The ultimate makeover: Vanilla ice cream

The ultimate makeover: Vanillan ice cream might be just the dessert you are searching for. This recipe makes 8 servings with 154 calories, 3g of protein, and 8g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 8 hours. Summer will be even more special with this recipe. It is a good option if you're following a gluten free diet. This recipe from BBC Good Food requires egg yolks, carton half-fat crème fraîche, strawberries, and full-fat milk.

Instructions

Freeze the canister from the ice-cream machine a day before you make the ice cream (if your machine requires you to). Next day, mix the sugar, custard powder and cornflour with 2 tbsp milk to make a thin paste. Beat in egg yolks.

Ingredients you will need

Custard Powder

Corn Starch

Egg Yolk

Ice Cream

Cream

Sugar

Milk

Ice

Pour the rest of the milk into a pan, scrape in the vanilla seeds, add the pod, then bring to the boil.

Ingredients you will need

Vanilla

Seeds

Milk

Equipment you will use

Frying Pan

Pour this slowly over the cornflour mix, stirring all the time as you do so. Clean the pan, then pour the milk mixture and vanilla pod back into it. Cook over a medium heat, stirring all the time, until it just comes to the boil and is thick enough to coat the back of a spoon.

Ingredients you will need

Vanilla Bean

Corn Starch

Milk

Equipment you will use

Frying Pan

Remove from the heat, stir in the crme frache, then pour into a bowl.

Equipment you will use

Bowl

Place a piece of greaseproof paper over the surface to prevent a skin forming, then leave to cool. Put into the fridge until really cold for at least 4-5 hrs (preferably overnight).

Remove the paper and vanilla pod from the custard, then transfer the custard into a jug. Turn on the ice cream machine, then slowly pour in the custard. Leave to churn for 10-30 mins (depending on your machine). When it stops, spoon into a plastic container, cover with cling film and a lid, then freeze for at least 3-4 hrs. (Will keep for up to 1 month. Do not re-freeze.) For the best taste, remove from the freezer and soften in the fridge for 1-1 hrs before serving.

Ingredients you will need

Vanilla Bean

Ice Cream

Custard

Equipment you will use

Ice Cream Machine

Serve with fresh fruit.

Ingredients you will need

Fresh Fruit

Equipment

Frying Pan

Bowl

Ice Cream Machine

Ingredients

Servings:

85grams

golden granulated sugar or caster 2teaspoons

custard powder 2teaspoons

cornflour 500milliliters

full-fat milk 2

egg yolks 1

vanilla pod, split in half lengthways 200milliliters

carton half-fat crème fraîche 1serving

lightly crushed raspberries or strawberries, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Vanillan Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.