Creamy Bourbon Vanilla Ice Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml milk, at least 3.5% fat
- 75 ml cream
- 2 egg yolks
- 70 g suar, fine
- 1 vanilla pod (bourbon vanilla), fresh
Print Recipe
Pin Recipe Instructions
- Put whole milk and sweet cream in a sufficiently large saucepan. Open the vanilla pod, scrape it out and add the vanilla pulp to the pot. Also add the hollowed out pod to the liquid. Heat the mixture to around 90 ° C, then let it cool, remove the empty pod.
- Meanwhile, stir the two egg yolks with the sugar in a mixing bowl until a whitish cream is formed and the sugar is largely dissolved (this can take 5 to 10 minutes). Then add the slightly cooled milk-cream mixture while stirring and stir carefully until the sugar is completely dissolved.
- Put the whole mixture back into the saucepan and let it simmer gently over low to medium heat until the mixture has thickened a little (if there are slight clumps, this is not a problem, but the mixture should be removed from the stove). Then place in a suitable container and let cool down completely in the fridge or freezer. Process the cooled mass into ice in the ice machine / ice maker.
- If you don`t have an ice cream machine, you can put the mixture in a shallow bowl in the freezer and mix well with a fork every half hour. The ice cream is ready to eat after about 3 to 4 hours. However, it is recommended to use the machine for preparation.
- Makes about 4 scoops of ice cream.
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