Select your language:
Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
VANILLA CRÈME FRAÎCHE ICE CREAM Serves 2 (3-4)
Ingredients 200ml/7fl oz (300ml/½ pint) milk 1 vanilla pod, split 2 (3) egg yolks 50g/2oz (75g/3oz) caster sugar 175g/6oz (225g/8oz) crème fraîche or half-fat crème fraîche Method &nbssp; 1. Place the milk and vanilla pod in a saucepan and bring almost to the boil. Remove from the heat and leave to infuse for 30 minutes. Remove the vanilla pod. 2. Whisk the egg yolks and sugar together then stir in the milk. Return to the pan and cook over a gentle heat, stirring continuously, until slightly thickened. Do not boil. Transfer to a bowl and leave to cool. Stir into the crème fraîche to mix. 3. Fit the frozen bowl into the dessert maker and switch on. Pour in the vanilla custard and churn until it resembles freshly whipped cream. Transfer to a freezer-proof plastic container and freeze until required.
Avo Blueberry Boast
Butternut Squash Crab Cakes
Designed & Engineered by Kenwood
Kenwood Singapore Customer Service
Kenwood Appliances (S) Pte Ltdkenwoodworld.com/sg
Kenwood Singapore Service Centre 40 Jalan Pemimpin, #03-05 Tat Ann Building, Singapore 577185
© Copyright 2018 Kenwood Limited