|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
Vanilla Ice Cream Veg CD DP 20mins plus chilling and freezing
Serves 4 Cold Vegetarian Dessert Ices Gluten Wheat Free
Ingredients: 3 Egg Yolks 100g/4oz Sugar 480ml/16fl.oz. Milk Vanilla Essence (check ingredients label)
Instructions 1. Place the egg yolks in a heatproof bowl together with the sugar. Set over a pan of very hot water and whisk until thick and creamy. 2. In another pan, scald 240ml/8fl.oz. Of the milk, then add the vanilla and pour onto the egg mixture. Stir slowly and constantly over the pan of simmering water until slightly thickened for about 10 minutes. 3. Remove from the heat and add the remaining milk stirring well. Allow to cool.
4. Once cooled, transfer to a freezer proof plastic box, cover and freeze until firm. During this period, remove from the freezer 3 or 4 times and beat with a fork to prevent ice crystals forming. Alternatively, freeze-churn according to the manufacturers instructions (usually 20-40 minutes).
More Dessert Recipes | Sweet Sauce Recipes | What's in Season
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
