COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Homemade Vanilla Ice Cream

Homemade ice cream for the perfect vanilla experience

4 servings

Medium 20 Minutes

Ingredients

Ingredients

For the recipe  Homemade Vanilla Ice Cream

Equipment:

Ingredients:

250 ml Milk (3.8% Fat)
250 g Fresh cream (30% Fat)
6 tsp Taylor & Colledge Vanilla Bean Paste (2 tbsp)
6 Egg Yolks
80 g Caster Sugar
Salt

preparation

Preparation

1

Bring the milk, cream and vanilla bean paste to boil in a pot. Remove the pot from the stove and set aside to cool a little.

2

Meanwhile, use a whisk to beat the egg yolk, sugar and salt in a bowl until foamy. Stir in the milk-cream mixture and stir over a hot water bath until creamy. Then set aside to cool.

3

Fill the mixture into a form and deep freeze. After approx. 1 ½ hours, stir the ice cream vigorously using a whisk and then leave to freeze for another 1 ½ hours.

Nutritional Information for the recipe Homemade Vanilla Ice Cream

Per Serving Per 100 g / ml
Energy 925 kJ
221 kcal
548 kJ
131 kcal
Fat 10.97 g 6.53 g
Carbohydrate 23.85 g 14.19 g
Protein 5.86 g 3.49 g