A great recipe for vanilla ice cream, a phenomenal dessert that will invigorate you at any time. It can also be used as an addition to banana split or fruit salads. It is easy to prepare and ready quickly. Follow recipe.
Ingredients: simple, total time: 45 min.
200 ml fresh liquid cream
200 ml milk
3 egg yolks
120 g granulated sugar
1 bag high quality vanilla powder/ or a vanilla pod, Vanilla bourbon from Madagascar
3 g carob flour
Preparation:
Put the liquid sour cream, milk, sugar and vanilla powder (or vanilla bean), carob flour in the pot and bring to the boiling point, stirring constantly with a hand whisk on low heat.
During that time, whisk the egg yolks together with the remaining sugar until you get a frothy mixture.
As soon as it boils milk with ingredients, turn off the heat and filter to remove the vanilla seeds.
Carob flour is used to make the ice cream become creamy and not frozen, without the ice crystals that are annoying.
Pour almost boiling milk over the yolks in a stream, stirring constantly with a mixer until well combined and the mixture reaches room temperature. It will take about 5 minutes.
Then, at the very end, add the cream, and stir for 3 or 5 minutes, and then put the mixture in the refrigerator for at least 6–7 hours.
After the break, you can store homemade vanilla ice cream in a container suitable for the freezer at least 4 hours before eating.
Buon appetito!
NOTE:
Keep Ice Cream for up to 10 days in an airtight box in the freezer.
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