Serves
10: approximately 1 scoop per serve
Macronutrients
Per Serving = Fat: 23.4 grams; Carbohydrates (Net): 3.4 grams; Protein: 2.7 grams; Calories: 241
Ingredients
600ml Pouring Cream
1/2 Cup Almond Milk (unsweetened)
1 Vanilla Bean, Split and Seeds Scraped or 1 Teaspoon Vanilla Essence
5 Egg Yolks
1/2 Cup Artificial Sweetener of Choice
Optional: 2 Tablespoons of Vodka (to enable immediate serving upon removal of ice cream from the freezer)
Tools
Wooden Spoon
Wire Whisk or Hand Held Electric Beater
Measuring Cups
Measuring Spoons
Medium Saucepan
Medium Mixing Bowl
Ice Cream Maker
Method
-
Place cream, milk, vanilla bean and seeds into saucepan. Heat mixture until it just starts to simmer.
-
Meanwhile beat egg yolks and sweetener in a bowl until pale and thick.
-
Remove vanilla bean from cream mixture and slowly whisk cream into the egg mixture.
-
Clean saucepan and return mixture to low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of a spoon.
-
Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
-
Optional: Pour vodka into chilled mixture and stir well.
-
Pour mixture into ice cream maker. Set to desired setting and churn.
-
Once mixture is frozen transfer to a freezer safe container and store in freezer for up to 1 week.
Tips for Better Ice Cream Making
-
If Vodka has not been added, remove ice cream from the freezer and rest at room temperature for 5 to 10 minutes prior to serving
-
Use fresh ingredients
-
Use large eggs (>60g)
-
Use a saucepan with a heavy bottom
-
Do not overheat the cream/milk mixture; remove from heat when little bubbles form around the edge of the cream/milk
-
Beat the sugar and eggs while the cream/milk mixture is starting to heat to minimise the risk of overheating and separation of the cream
-
Constantly stir cream/milk mixture with a wooden spoon until it thickens
-
To test the cream/milk mixture, coat the back of the wooden spoon, run finger through, if your finger mark stays then the mixture is thick enough
-
Always allow mixture to cool at room temperature, stirring occasionally to remove heat. When no steam is visible, cover to prevent skin from forming and place in refrigerator to chill
-
To cool the mixture quickly, transfer into a metal bowl and place bowl in an ice bath; stir constantly until well chilled
