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Friday, January 8, 2010

Vanilla Ice Cream

Vanilla Ice Cream

Serves 4
  1. · 500ml fresh whole milk
    · 2 50ml fresh whipping cream

  2. · 140g sugar
    · 6 med. egg yolks

  3. · 1 vanilla pod
    · The zest of a lemon


Pour the milk and cream into a pan over a gentle heat.

Stir in sugar . Add in egg yolks and whisk to make a custard base.

Flatten the vanilla pod, cut away the ends, split the pod and remove the seeds.
Add the vanilla seeds and lemon zest to the custard and continue to whisk until all the ingredients have blended together.

Bring the temperature up to 65°C for 3-4 minutes to pasteurise the ingredients. Be careful not to overheat the mixture or the eggs will cook.

Place the base into the freezer for an hour, take it out and stir it well, then place back into the freezer to freeze again. Repeat the process 4 or 5 times until the ice cream is ready.


At step 5, you can fold in 1 to 2 cups of fresh or frozen fruit, nuts and/or chocolate before returning the ice cream to the freezer to finish freezing. (optional)

Here are some ideas for additions to your ice cream:

· Strawberries
· Blackberries
· Raspberries
· Peaches
· Cherries (or Maraschino Cherries)
· Chocolate chips
· Butterscotch chips
· Crushed Heath bars
· Crushed peppermint candy
· Chopped walnuts
· Chopped pistachio nuts
· Diced bananas
· Coconut
· Chocolate chip cookie dough (drop into the ice cream by small spoonfuls and carefully fold in)
· Caramel or chocolate or fudge syrup (drop into the ice cream by small spoonfuls and carefully fold in)

©2004 LeAnn R. Ralph


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