Monday, 15 August 2011

Homemade No Churn Vanilla Ice-cream

I was at a party last week and our host had recently acquired chickens, so the conversation inevitably turned to what to do with all the eggs. Thinking about this when I got home and having extra eggs myself to use up,  I found this recipe. This is of course only half the solution, Pavlova is the other half!

Recipe complements of BBC Food

Makes 700mls

2tsp Vanilla extract
500ml Double or whipping cream
70g Sugar
3 Egg yolks

Place the vanilla and cream in a small saucepan and bring to the boil, then add the sugar and stir until the sugar has dissolved. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture (I usually whisk the mixture with an electric mixer to increase the volume). Pour the mixture into a shallow freezer-proof container and freeze for 4-5 hours, or until set. Serve.
Due to the absence of milk in this recipe, the ice cream does not crystallise in the freezer bowl. So there's no need to stir it. Ideal for anyone without an ice cream maker

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