Vanilla Ice Cream

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VANILLA CRÈME FRAÎCHE ICE CREAM                                                                                    Serves 2 (3-4)

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.

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