For an easy dessert scoop up this creamy homemade vanilla ice-cream at your next family gathering.
Ingredients
- 3 cups (750ml) thickened cream
- 1 cup (250ml) milk
- 1 vanilla bean, split
- 8 Coles Brand Australian free range egg yolks
- 1 cup (220g) caster sugar
Method
- Step 1Combine the cream and milk in a medium saucepan. Use a small, sharp knife to scrape the vanilla seeds from the bean. Add the vanilla seeds and bean to the cream mixture. Bring to a simmer over medium heat (do not boil).
- Step 2Meanwhile, use an electric mixer to whisk the egg yolks and sugar in a bowl until thick and pale.
- Step 3Gradually add the hot cream mixture to the egg mixture in a thin, steady stream, whisking constantly until combined. Return the mixture to the pan and place over low heat. Cook, stirring with a wooden spoon, for 6-8 mins or until the custard thickens and coats the back of the spoon (alternatively, stir until the custard reaches 80°C on a sugar thermometer). Be careful not to overheat or the custard will split.
- Step 4Strain the custard mixture through a fine sieve into a shallow metal container. Cover with foil and place in the freezer for 6 hours or until firm.
- Step 5Use a metal spoon to coarsely break up the ice-cream. Quickly transfer the ice-cream to a food processor and process until smooth. Return to the metal container or place in a serving container. Cover with foil and place in the freezer for a further 4-6 hours or until firm.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
725 kj
Energy
14g
Fat Total
8g
Saturated Fat
2g
Protein
11g
Carbs (total)
All nutrition values are per serve
Notes
Makes about 1.5L (6 cups). Nutritional value is per 1/4 cup.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
0