Ultimate vanilla ice cream

Name: Ultimate vanilla ice cream
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 284 milliliters carton double cream; 300 milliliters full fat milk; 115 grams golden caster sugar; 1 vanilla pod; 3 larges free-range egg yolks; 1 serving have lots of ice cubes at the ready

If you have around 2 hours to spend in the kitchen, Ultimate vanillan ice cream might be an awesome gluten free and lacto ovo vegetarian recipe to try. One serving contains 222 calories, 3g of protein, and 16g of fat. This recipe serves 8. It is perfect for Summer. This recipe from BBC Good Food requires carton double cream, egg yolks, golden caster sugar, and vanilla pod. It works well as an affordable dessert. Ultimate vanillan ice cream, The ultimate makeover: Vanillan ice cream, and Vanillan ice cream (plus a coffee and vanillan ice cream dessert) are very similar to this recipe.

Instructions

Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture.

Ingredients you will need

Vanilla Bean

Ice Cream

Cream

Seeds

Sugar

Milk

Equipment you will use

Knife

Frying Pan

Cut the pod into three and drop it into the pan.

Equipment you will use

Frying Pan

Heat the cream and milk over a low heat, stirring occasionally, until it almost boils youll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.

Ingredients you will need

Vanilla

Cream

Milk

Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.

Ingredients you will need

Egg Yolk

Cream

Sugar

Equipment you will use

Measuring Cup

Bowl

Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesnt boil as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesnt curdle.

Ingredients you will need

Custard

Equipment you will use

Wooden Spoon

Frying Pan

Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming.

Ingredients you will need

Custard

Water

Equipment you will use

Bowl

Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.

Ingredients you will need

Custard

Equipment you will use

Bowl

Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but dont take it out, then refreeze.)

Ingredients you will need

Vanilla Bean

Ice Cream

Custard

Equipment you will use

Ice Cream Machine

Remove from the freezer 15 minutes before serving.

To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so its light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.

Ingredients you will need

Custard

Vanilla

Cream

Sugar

Milk

Equipment

Ingredients

Servings:

284milliliters

carton double cream 300milliliters

full fat milk 115grams

golden caster sugar 1

vanilla pod 3larges

free-range egg yolks 1serving

have lots of ice cubes at the ready

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Vanillan Ice Cream. 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. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.