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desert/vanilla ice-cream

 desert/vanilla ice-cream

 
desert/vanilla ice-cream

 Got vanilla frozen dessert in your deep freezer however bored of getting it plain? strive creating these straightforward, attention-grabbing desserts victimisation it.
No frozen dessert will very beat the representative vanilla frozen dessert. Agree? however i do know heaps of individuals UN agency assume that having a bowl of plain vanilla frozen dessert is just boring. will we tend to please tell them however versatile the vanilla frozen dessert will be?Personally, i favor having my vanilla frozen dessert even as is, with none topping. then again there ar days once you may need to administer it a twist by descending some potable sauce over it or perhaps some crushed biscuits. however there's such a lot additional that you simply will create victimisation that vanilla frozen dessert tub in your deep freezer

 ingredients

 

Double Cream                   284ml
 

milk                                   300 ml of 
 

golden caster sugar      115 grams
 

vanilla pod                     1
 

 free-range egg yolks     3 large
 

 Ice cubes                       2 cup 

 

Method


 Pour the milk into a pan, then add half the sugar. Cut the vanilla pod lengthwise with a small, sharp knife and scoop out as many of the small black seeds as you can into the cream mixture.

 Cut the pods into thirds and add to the pan.


Heat the cream and milk over a low heat and bring to a boil.

 Then remove the pan from the heat and set aside for 30 minutes to allow the vanilla to infuse.

Place the egg yolks in a bowl with the remaining sugar and beat with an electric hand beater for about 2 minutes until the mixture thickens, becomes lighter in color and forms thick ribbons when you lift the beater. Fall down. 

Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and whisk in the egg yolks to loosen them. Heat the cream until it boils, remove from the heat and stir into the egg yolk mixture.


Place the pan over a low heat and stir with a wooden spoon for 10 minutes, until the custard is thick enough to coat the back of a spoon. 

Be careful not to let it boil and then remove the pan from the stove so that the mixture does not melt.


Put the custard in a bowl, then place it in a large bowl one-third full of ice water to cool, stirring with a spoon. Place the custard bowl in the fridge overnight.


Run the ice cream machine, scoop out the vanilla pod pieces, then slowly pour into the cooled custard 

When it stops, it's probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for at least 3 hours. And then serve.

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