Vanilla Ice Cream
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This is an easy foolproof way of making vanilla ice cream with minimal ingredients, to make a nice thick, creamy and flavorful batch of ice cream. The great thing about this recipe is that you probably already have most, if not all, the ingredients you need.
ingredients
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serves: 15
545 g (18.43 fluid ounces) whole milk
85 g (2.87 fluid ounces) whipping cream
50 g (1.76 ounces) powdered milk
170 g (6 ounces) dextrose
40 g (1.41 ounces) superfine sugar
10 g (0.35 ounce) invert sugar
100 g (3.38 fluid ounces) egg yolks
2 vanilla beans
Nutrition Facts
Vanilla Ice Cream
Servings Per Recipe: 15
Amount per Serving
Calories: 125
- Total Fat: 6 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Cholesterol: 87 mg
- Sodium: 40.9 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 0 g
- Sugars: 8.8 g
- Protein: 3.2 g
preparation
1. With a hand blender, mix the milk, cream, powdered milk and dextrose until smooth. Put into a pan and bring to 104°F (40°C).
2. Whisk in the sugars and egg yolks, and put in the vanilla beans (halved) and scrape in the seeds. Bring up to 185°F (85°C), take off the heat and cool as quickly as you can, so that you don't encourage bacteria. Put into the fridge for 6 to 12 hours. Remove the vanilla beans.
3. Put into an ice cream maker and churn according to instructions.
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