Ingrédients pour Classic Vanilla Ice Cream
- 2 cups whole milk
- 1 cup heavy cream
- Vanilla Essence
- Egg Yolks
- Egg Whites
- Caster Sugar
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Comment préparer Classic Vanilla Ice Cream
- In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Heat over medium heat until just boiling.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- In a separate bowl, whisk together 4 large egg yolks and ¾ cup granulated sugar until pale and slightly thickened.
- Gradually whisk in about ½ cup of the warm milk mixture into the egg yolks to temper them.
- Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spoon (about 170°F). Do not boil.
- Pour the custard through a fine-mesh sieve into a metal bowl. Press the custard through to remove any lumps.
- Cover the surface of the custard with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. If you do not have an ice cream maker, pour the chilled custard into a shallow freezer-safe container. Freeze for 1-2 hours, then stir well to break up ice crystals. Repeat this process every hour until the ice cream is frozen solid (about 6-8 hours).
- Once frozen, let the ice cream sit at room temperature for a few minutes before scooping and serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
101g
Fat
68g
Carbs
10g
