Zutaten für French Vanilla Ice Cream
- 4 large egg yolks
- 4 large egg whites
- 1 cup granulated sugar
- Cointreau Liqueur
- Vanilla Extract
- 2 cups heavy cream
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Zubereitung von French Vanilla Ice Cream
- In a large bowl, whisk 4 large egg yolks until pale and creamy.
- Gradually add 1/2 cup granulated sugar to the egg yolks, whisking constantly until the mixture is thick and pale yellow.
- Stir in 1 tablespoon Cointreau (optional) and 1 teaspoon pure vanilla extract.
- In a separate bowl, whip 2 cups heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the egg yolk mixture.
- In a clean, dry bowl, beat 4 large egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold 2-3 tablespoons of the cream mixture into the egg whites to lighten the mixture. Then, carefully fold in the rest of the cream mixture until just combined.
- Pour the ice cream mixture into an airtight container. Cover tightly.
- Freeze for at least 6-8 hours, or preferably overnight, until firm.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
269g
Fat
209g
Carbs
24g
