Vanillicious Ice Cream
Preparation Time: 10 Mins
Cook Times: 40 Mins
- 4 Medium Free Range Eggs, whites and yolks separated
- 100g unrefined caster sugar (I like to use my vanilla sugar for this it builds on the vanilla flavour profile)
- 300ml double cream
- 1 Vanilla Pod, split lengthways and seeds scraped out
- 1 tsp. Vanilla Extract
- Carefully, using a sharp knife, gently score the vanilla pod lengthways. Open it out, before using the edge of your knife to scrape out all of the seeds.
- Add the cream and the split Vanilla Pod with the seeds to a suitably sized saucepan and heat the cream gently until you see a slight bubble at the sides of the pan.
- Turn off the heat and allow the cream to infuse for at least 15 minutes.
- Place two clean/dry bowls in front of you. Separate the egg whites into one bowl and the yolks in the other.
- While whisking the egg whites, slowly add the caster sugar until stiff and glossy.
- In the other bowl, whisk the egg yolks until they start to thicken.
- Add the infused cream and vanilla extract to the whisked egg yolks and mix to combine thoroughly.
- Fold the cream mixture into the egg whites and mix until thoroughly combined.
- Pour the mixture into a plastic container and freeze.
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