Vanilla Creole Ice Cream

Vanilla Creole Ice Cream

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Ingredients

  • 600ml full cream milk
  • 1 vanilla pod, split
  • 4 egg yolks
  • 2/3 cup caster sugar
  • 200g (7oz) crème fraîche

Serves: 6-8
Preparation time: 30-40 minutes plus chilling and freezing
Cooking time: 10 minutes
Tools: Balloon whisk / Ice cream maker

Method

  1. Ensure your Frozen Dessert Maker has been in the freezer for at least 8 hours. 
  2. Add milk and vanilla pod into a heavy based saucepan and slowly bring almost to the boil. Remove from the heat and leave to infuse, about 5 minutes.  Remove vanilla pod
  3. Attach the whisk and splash guard to your Kenwood kitchen machine. Add egg yolks and sugar. Whisk on high speed for 3-4 minutes or until light and fluffy. 
  4. Reduce speed to medium and slowly add the hot milk into the bowl. Once incorporated strain mixture back into the saucepan. 
  5. Cook over a low heat, stirring continuously, until thick enough to coat the back of a wooden spoon. Do not boil. Leave to cool then chill. Mix the vanilla custard and crème fraîche together.
  6. Place your Frozen Dessert Maker into position and switch to low speed. Pour the liquid ice cream mix through the feed tube and churn until it resembles freshly whipped cream.
  7. Serve immediately or place in a plastic container and keep frozen, until required. Soften slightly in the fridge or at room temperature, before serving. 

Variations

CHOCOLATE CREOLE: Omit vanilla and add 225g (8oz) melted plain chocolate to the cooked custard.

FUDGE CREOLE: Reduce sugar to 50g (2oz). Melt 450g (1lb) fudge with 45ml (3 tbsp) milk over a low heat
and add to the cooked custard.

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