Monday, January 7, 2013

Old Fashioned Vanilla Ice Cream

This recipe is in a group called BARBWIRE... I really have to thank Kim for sharing

Old Fashioned Vanilla Ice Cream

600ml milk

pinch salt

1 cup castor sugar

2 teaspoon vanilla essence

2 eggs, beaten

500ml cream

Combine milk, salt and sugar in a saucepan (or microwave proof dish). Cook over medium heat, stirring frequently until mixture nearly boils. (or 2min on high in microwave)

Reduce heat to low.
Gradually stir about half of the milk into the egg. Add egg mixture back into remaining half of milk.

Cook over low heat, stirring constantly until mixture slightly thickens. (or 30sec burst in the microwave, taking care that it doesn't boil over) Remove from the heat, add vanilla essence and allow to cool.

Refrigerate and chill thoroughly - preferably overnight.

Add cream, mixing with wire whisk.

Pour into the canister and allow to churn and freeze.

Very important to have it as cold as possible when you put it in the canister so it works better/faster - I tend to put the mix in the freezer for an hour or until it starts to freeze around the edge before churning.

This is actually a double mix that will make 2 litres of ice - cream, I churn half at a time, leaving the canister to refreeze between times.

For caramel ice-cream, add a tin of caramel, for strawberry ice-cream, add to punnets of strawberries (that have been put through food-processor).

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