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300 ml semi skimmed milk
200 ml fresh double cream
1 teaspoon vanilla extract
3 free range egg yolks (0)
125 g fine sugar
ijshoorntjes
rainbow sprinkles
We always make the ice cream one day in advance, at our leisure for the best results. So preferably without kids, not because they can't 'help' but they have no patience ;) The ice cream is at its best when it spends a night in the freezer. People with an ice machine already know that you have to put the container in the freezer even one night earlier, but still, a reminder!
How to make vanilla ice cream
Stir the milk, double cream and the vanilla until combined.
Weigh the sugar and separate the eggs.
Quickly stir the yolks through the sugar, put it aside.
Bring the milk/cream/vanilla mixture to the boil.
But do not make the mixture boil!
Pour the hot milk on the sugar/egg mixture.
Stir together until well combined.
Pour it back into the pan.
Let the mixture thcken on low heat while stirring.
Pour it through a sieve into a bowl then cover it.
Allow the mixture to cool then place it in the fridge for 3-4 hours.
Pour the cold mixture into the ice cream maker.
Churn the ice cream for 30 minutes.
Spoon the ice in a freezer container.
Place it overnight in the freezer.
After churning the ice cream can be eaten immediately, the ice cream is nice and soft. We prefer to place it in the freezer overnight to give the vanilla time to blend in fully. If you leave the ice cream mixture overnight in the fridge before churning it has the same effect.
Take the ice cream out of the freezer 10 minutes before scooping.
Scatter rainbow sprinkles on the ice cream cones or don't..
If you can save half of the ice cream until tomorrow then we also make Churros Ice Cream wafers with it, super delicious too!