Difference between revisions of "Ice Cream"
(Revert to revision 856118 dated 2007-05-08 01:33:32 by Webaware using popups) |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
==Ingredients== | ==Ingredients== | ||
| − | *500 ml full-fat [[ | + | *500 ml full-fat [[Milk|milk]] |
| − | *5 oz (140g) [[ | + | *5 oz (140g) [[Caster sugar|caster sugar]] |
| − | *a few drops of [[ | + | *a few drops of [[Vanilla|vanilla essence]] |
| − | *150 ml [[ | + | *150 ml [[Cream|double cream]] |
| − | *6 [[ | + | *6 [[Egg yolk|egg yolks]] |
==Procedure== | ==Procedure== | ||
| Line 22: | Line 22: | ||
#Alternately, freeze in tub for 3 hours. Every hour, whisk the ice cream to stop ice crystals from forming. | #Alternately, freeze in tub for 3 hours. Every hour, whisk the ice cream to stop ice crystals from forming. | ||
| − | [[Category:Dessert | + | [[Category:Dessert Recipes|{{PAGENAME}}]] |
| − | [[Category:Dairy | + | [[Category:Dairy Recipes|{{PAGENAME}}]] |
Latest revision as of 14:25, 9 May 2012
Ingredients
- 500 ml full-fat milk
- 5 oz (140g) caster sugar
- a few drops of vanilla essence
- 150 ml double cream
- 6 egg yolks
Procedure
- Pour milk into a pot with vanilla and bring almost to a boil.
- Beat the egg yolks and sugar.
- Pour some of the milk into the egg mixture, whisking constantly.
- Pour egg and milk mix back into the pot, still whisking. Heat gently until thickened.
- Pour into a bowl and place in sink half-filled with cold water to cool.
- Stir occasionally, then chill in the fridge.
- Whip the cream and fold into the mix.
- Pour into an ice cream tub.
- Prepare as per your ice cream machine's instructions.
- Alternately, freeze in tub for 3 hours. Every hour, whisk the ice cream to stop ice crystals from forming.
