![]() Cut the vanilla pod in half and scrape out the seeds. If not using an ice cream machine, the ice cream is ready in about 4 hours. If using an ice cream machine, the ice cream is ready in 30-120 minutes, depending on how soft you like your ice cream. Put the frozen ice cream in the fridge 10-20 minutes before serving, leaving it to thaw a bit. When the ice cream is almost done, you can add nuts, chocolate, berries – anything you like. I like my ice cream to have a lot of vanilla flecks, and the ice cream is always slightly yellow because I am using my own organic eggs. This is because a lot of air has been whipped into the cream and the eggs are not organic. When you buy vanilla ice cream in the stores, the ice cream is often completely white. So if you are in the need of ice cream but on a diet, omit the heavy cream and use only the creme anglaise. I remembered because I saw the cream in the fridge the day after, but I couldn’t tell the difference when I ate the ice cream, and neither could my husband. One time I forgot to add the cream to the creme anglaise. Actually, two thirds are whole milk and one third is heavy cream but the ice cream still tastes and feels like an ice cream made of only heavy cream. Cream is still added, otherwise it would not be a real ice cream, but the creme anglaise reduces the need for a lot of cream. However, recently I started making my vanilla ice cream with a creme anglaise as a base. It tastes wonderful, and I have been doing it for more than 20 years. The most simple vanilla ice cream is basically made of whipping cream, sugar, vanilla and egg yolks. The one ice cream we all love and know, and a base for many other ice creams and desserts. Spoon it into an airtight container, and always store ice cream in the back of the freezer so it stays consistently cold.Vanilla ice cream, smooth and creamy and with lots of vanilla flavour.
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