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Vanilla Ice Cream
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”3_5,2_5″ admin_label=”row” _builder_version=”4.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”3_5″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]Ingredients:
- 250ml thick cream
- 250ml milk
- 1 vanilla bean split
- 6 egg yolks
- 150g caster sugar
- 1 teaspoon vanilla extract
Instructions:
-
- Place cream and milk in a saucepan. Scrape in the vanilla seeds and add the
bean. Bring to the boil then turn off the heat and set aside for 10 minutes.
2. Place the egg yolks, vanilla extract and sugar in a bowl and beat with an electric
beater until pale. Carefully pour the milk over, then return to a clean saucepan.
3. Cook over a low heat until it thickens and starts to look like a custard
4. Set aside to cool and refrigerate for 30 minutes
5. Then place in a freezer covered until frozen around the edges. Remove and beat
with an electric beater. Refreeze again and repeat this process 2-3 more times. Or add mix to ice cream maker, churn and freeze.
- Place cream and milk in a saucepan. Scrape in the vanilla seeds and add the