Vanilla ice cream 香草冰激凌

Vanilla ice cream 香草冰激凌
【Vanilla ice cream 香草冰激凌】

文章插图

Cook 10 mins

Nutrition per serving
148 kcalories, protein 4.0g, carbohydrate 17.0g, fat 8.0g, saturated fat 4.0g, fibre 0.0g, salt 0.11g

Ingredients
Makes enough for 8 scoops

85 g golden granulated sugar or caster
custard powder
cornflour
500 ml full-fat milk
2 egg yolks
1 vanilla pod, split in half lengthways
200 ml carton half-fat cr?me fraóche
lightly crushed raspberries or strawberries, to serve

Method

Freeze the canister from the ice cream machine a day before you make the ice cream (if your machine requires you to). Next day, mix the sugar, custard powder and cornflour with 2 tbsp milk to make a thin paste. Beat in egg yolks. Pour the rest of the milk into a pan, scrape in the vanilla seeds, add the pod, then bring to the boil. Pour this slowly over the cornflour mix, stirring all the time as you do so. Clean the pan, then pour the milk mixture and vanilla pod back into it. Cook over a medium heat, stirring all the time, until it just comes to the boil and is thick enough to coat the back of a spoon.

Remove from the heat, stir in the cr?me fraóche, then pour into a bowl. Place a piece of greaseproof paper over the surface to prevent a skin forming, then leave to cool. Put into the fridge until really cold for at least 4-5 hrs (preferably overnight).

Remove the paper and vanilla pod from the custard, then transfer the custard into a jug. Turn on the ice cream machine, then slowly pour in the custard. Leave to churn for 10-30 mins (depending on your machine). When it stops, spoon into a plastic container, cover with cling film and a lid, then freeze for at least 3-4 hrs