Vanilla Ice cream recipe
4 large organic egg yolks
3/4 cup white sugar
2 cups double cream (400ml)
Method:1) Heat the milk in a sauce pan over medium-low heat, add the vanilla seeds and the pod. Let it steep for 20 minutes. Reserve.
2) Prepare an ice bath by setting medium bowl , enough to hold 2 litres of liquid, over a larger bowl partially filled with ice water.
3) Set a strainer over the smaller bowl and set aside.
4) In a separate bowl, whisk together the egg yolks and sugar until pale yellow in colour and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
5) Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the double cream and stir over the ice bath until cool. Cover the mixture itself with plastic wrap tightly and chill thoroughly, preferably overnight. makes about 3 cups or 600ml
Makes about 4 ice creams, pending the size of the mould of your choice.
fill the moulds with the vanilla ice cream, leave in the freezer overnight |
next day, take the ice cream out of the moulds and leave in the freezer for a couple of hours in the meantime, prepare the bain-marie to melt the chocolate |
300g dark chocolate for the coating |
dip the frozen ice cream into the melted dark chocolate |
some artistic license gone into the ice cream coating |
Nice thick coating of dark chocolate, I thoroughly enjoyed the experience of making and eating it. It was very satisfying.
I think yours looks better than the original actually, I love the pattern of chocolate / texture on the outside. It really looks fabulous!
It was great fun making it and specially eating it too. Thanks for reviving #BSFIC
I love this and what amazing photos. I need to go and buy a shop magnum now, a very poor substitute.
nice