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Ingredientes
- 500 ml cream
- 200 gm castor sugar
- 6 x egg yolks vanilla bean, (if making vanilla ice cream) - slit along its length
- 2 x punnets of your favourite berries
- 1 x quantity cooled anglaise mix, (as above)
Direcciones
- Whisk egg yolks and sugar till pale and creamy.
- Heat 1/2 the cream with split vanilla bean till simmering.
- Add in warm cream mix to the egg and sugar mix, and cook over a pot of simmering water till the mix is thick and coats the back of a wooden spoon.
- Remove from heat and strain into a clean bowl. Add in remaining cream. Scrape seeds from vanilla bean, leave both seeds and bean in the mix to macerate till cold.
- Remove bean. Your mix is now ready to be used - freeze in icecream machine or possibly bowl as is or possibly add in your preferred flavour.
- (NB: As vanilla beans are expensive omit vanilla bean if flavour to be used is likely to overpower the subtle vanilla flavour. Vanilla beans can be dry and reused or possibly store in your sugar container for vanilla sugar.)
- Fresh Berry Ice cream:Puree berries in food processor and push through sieve to produce a coulis.
- Add in coulis to anglaise mix and stir well.
- Place mix in icecream machine or possibly bowl and freeze according to manufacturers instructions. Once it starts to freeze, take out and mix again, then place back into the freezer.
- Serve with fresh berries.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 707g | |
| Calories 1767 | |
| Calories from Fat 863 | 49% |
| Total Fat 98.14g | 123% |
| Saturated Fat 61.01g | 244% |
| Trans Fat 0.0g | |
| Cholesterol 335mg | 112% |
| Sodium 205mg | 9% |
| Potassium 623mg | 18% |
| Total Carbs 217.76g | 58% |
| Dietary Fiber 0.0g | 0% |
| Sugars 196.53g | 131% |
| Protein 13.69g | 22% |
