VANILLA ICE CREAM
HOMEMADE
Exceptionally creamy homemade Vanilla Ice Cream. This recipe is embarrassingly easy. But that's cool with me.
Autumn has finally arrived in the UK, which is my favourite season. But many are still enjoying summer weather after a late summer heatwave in the last week of August. There are still many sunny days left.
You don't need any fancy equipment to make this ice cream. It's literally made with 4 ingredients-heavy cream, vanilla, sugar and eggs.
ICE CREAM RECIPE
You need to use high quality Vanilla for this recipe. One day I will share my homemade recipe for Vanilla. There are only a few good varieties available. If you use Vanilla bean try to get Madagascan,
THE INGREDIENTS
You will need 2 tsp of Vanilla extract or the seeds of 1 Vanilla bean, 3 cups of heavy cream,
3/4 cups of caster sugar, 2 whipped eggs that's it
THE INGREDIENTS
You will need 2 tsp of Vanilla extract or the seeds of 1 Vanilla bean, 3 cups of heavy cream,
3/4 cups of caster sugar, 2 whipped eggs that's it
THE DIRECTIONS
Step 1
In a pan bring the cream to scalding, but before it gets to that point add the sugar and the vanilla and mix in thoroughly until the sugar melts. Once the cream is scalding take off the heat source and let cool on the counter. Once cooled whisk in the eggs into the cream mixture making sure it's thoroughly combined.
Step 1
In a pan bring the cream to scalding, but before it gets to that point add the sugar and the vanilla and mix in thoroughly until the sugar melts. Once the cream is scalding take off the heat source and let cool on the counter. Once cooled whisk in the eggs into the cream mixture making sure it's thoroughly combined.
Place in a plastic airtight rectangle shaped container with a lid. Place into a cold freezer, every half an hour for the next 2 hours shake and swirl the container placing it back into the freezer each time.
You only need to do this 4 times, once every half an hour for 2 hours.
Leave the ice cream to set overnight.
You only need to do this 4 times, once every half an hour for 2 hours.
Leave the ice cream to set overnight.