For the recipe Homemade Vanilla Ice Cream
|250 ml||Milk (3.8% Fat)|
|250 g||Fresh cream (30% Fat)|
|6 tsp||Taylor & Colledge Vanilla Bean Paste (2 tbsp)|
|80 g||Caster Sugar|
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.
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.
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.
When stirring the ice cream mixture, the water bath must not be boiling as this would cause the egg yolk to coagulate.
|Per Serving||Per 100 g / ml|
|Fat||10.97 g||6.53 g|
|Carbohydrate||23.85 g||14.19 g|
|Protein||5.86 g||3.49 g|
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