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Vanilla Ice Cream Recipe
|Milk||18 Fluid Ounce (500 Milliliter)|
|Whipping cream||7 Fluid Ounce (200 Milliliter)|
|Caster sugar||6 Ounce (175 Gram)|
|Vanilla pods||2 , split open|
Calories 267 Calories from Fat 131
% Daily Value*
Total Fat 15 g22.5%
Saturated Fat 8.4 g42%
Trans Fat 0 g
Cholesterol 205.6 mg
Sodium 40.3 mg1.7%
Total Carbohydrates 27 g9.1%
Dietary Fiber 0.5 g2%
Sugars 26.5 g
Protein 4 g8.4%
Vitamin A 5.1% Vitamin C
Calcium 11.4% Iron 2.1%
*Based on a 2000 Calorie diet
Remove from the heat and leave to infuse for 20 minutes.
Beat the egg yolks with the rest of the sugar until the mixture lightens in colour.
Remove the vanilla pods and pour the hot milk onto the egg mixture, whisking continuously.
Return the mixture to the pan and stir over low heat until the custard thickens and coats the back of a spoon then pass through a fine-mesh sieve.
Cool in the refrigerator, stirring from time to time, and then churn in an ice-cream maker.