Vanilla Ice Cream

The ingredient of Vanilla Ice Cream

• 2 vanilla beans split lengthways
• 5 egg yolks
• 3 4 cup caster sugar
• 600ml thickened cream

The Instruction of vanilla ice cream

• using a sharp knife scrape soft black seeds from the centre of vanilla beans combine vanilla seeds egg yolks and sugar in a heat proof bowl over a saucepan of simmering water make sure base of bowl doesnt touch water
• using an electric mixer beat over medium heat for 5 minutes or until mixture is pale and thick add 1 2 cup of cream and beat for a further 3 minutes
• remove bowl from heat whip remaining cream in a separate bowl until soft peaks form fold cream into egg yolk mixture
• pour mixture into an airtight container so container is almost full ice cream will expand a little on freezing but if container is too big ice crystals are likely to form freeze for 6 hours or until almost set transfer to a food processor and process until smooth return to container refreeze for 6 to 8 hours or until firm serve ice cream in waffle cones with seasonal fruit or with your favourite sauces

Nutritions of Vanilla Ice Cream

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