Recipe: Vanilla Ice Cream II
Ingredients: (makes 1800 to 2000ml)
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750ml (3 cups) milk
6 egg yolks
6 egg whites
1 cup (200g) sugar
2 tbsp cornstarch
1 cup (250ml) double cream
1 tsp vanilla essence
Method:
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Beat the egg yolks and 3/4 cup sugar until light and fluffy.
Fold in cornstarch.
Stir in milk, in a thin stream.
Cook over a low heat, stirring continuously until mixture thickens.
Bring to a boil.
Remove from heat and stir in vanilla essence.
Cool completely.
Whisk egg whites with 1 tbsp of sugar.
Sprinkle with the remaining sugar and keep beating till stiff.
Fold the cream gently into whisked egg whites.
Pour into a freezerproof container (aluminum) until mixture begins to freeze and beat mixture with an electric mixer again until even in texture.
Pour into a container with lid.
Ice cream should be softened out of the freezer for some minutes before scopping into glasses.
-------------------------------------------
750ml (3 cups) milk
6 egg yolks
6 egg whites
1 cup (200g) sugar
2 tbsp cornstarch
1 cup (250ml) double cream
1 tsp vanilla essence
Method:
--------------
Beat the egg yolks and 3/4 cup sugar until light and fluffy.
Fold in cornstarch.
Stir in milk, in a thin stream.
Cook over a low heat, stirring continuously until mixture thickens.
Bring to a boil.
Remove from heat and stir in vanilla essence.
Cool completely.
Whisk egg whites with 1 tbsp of sugar.
Sprinkle with the remaining sugar and keep beating till stiff.
Fold the cream gently into whisked egg whites.
Pour into a freezerproof container (aluminum) until mixture begins to freeze and beat mixture with an electric mixer again until even in texture.
Pour into a container with lid.
Ice cream should be softened out of the freezer for some minutes before scopping into glasses.
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