Vanilla Ice Cream

[CreamPuff63]

Number of People: Serves 8

Ingredients:
70g caster sugar (raw sugar 3 secs / Speed 9)
470g milk
1 vanilla bean, split lengthwise & cut in half
6 egg yolks
170g cream (1 cup)

Preparation:
1.  Mix all ingredients except the cream 10 Seconds / Speed 4.
2.  Cook 5 Minutes / 80^o /Speed 4.
3.  Cool in fridge overnight.
4.  Remove vanilla bean and scrape out seeds into custard mix.
5.  Whip cream to soft peaks and fold through custard.
6.  Churn in ice cream machne (Cuisanart compressor: 50 mins).
     Add any additional ingredients like nuts, berries, sweet fruit pulp in last 5 mins.
     Note: if extra sugar or sweet fruit pulp is added, the ice cream will take longer to freeze.
7.  Freeze.

Photos:
will add later.

[cookie1]

I have to make some vanilla icecream this afternoon. I'm not sure if I have 6 eggs though. Does this set very hard CP?

[CreamPuff63]

I  just made it this morning and it's a good consistency. It's easy to get a spoonful and is not rock hard, but not too soft either. Atm it seems like the consistency of bought ice cream.

[cookie1]

That would be perfect. I have made some praline, sort of. I decided to have not quite powder. Naturally I blitzed it too much and it is powder. I made a milk shake with some bits left in the bowl and it tastes great. You can even taste the hazelnuts in it.

[BeezeeBee]

Want to try this one, if I can manage to buy cream at the shops. It ran out at both Coles and Woolies before Xmas.

[cookie1]

Hopefully the stores will be stocked up early this week.

[BeezeeBee]

CP, can you whip cream in the TM?

[Cornish Cream]

Bit of info for you BZB.
100g to 1000g whipping or double cream,min 37% butterfat,,chilled
Weigh in cream.Insert Butterfly whisk.Whisk at speed 3/ measuring cup off until barely whipped on top - it will be thicker underneath.Watch carefully - it can be fast.

[cookie1]

Sure will BZB. But at least if you don't watch it well enough you will have some lovely butter.