 |
|
|
|
| GLACE A LA VANILLE |
|
|
GLACE A LA VANILLE (Vanilla Ice Cream)
|
|
|
|
 |
|
 |
|
 |
|
| French style dessert. Glace A LA VANILLE means “vanilla flavored ice cream” in French. Use a generous amount of vanilla essence as the flavor might fade otherwise. Ideally, the batter should rest for 24 hours, and a minimum of 6 at least. This will help homogenize the molecular structure, and as a result, give the ice cream a smooth texture. |
|
|
|
|
|
|
 |
|
|
|
| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
|
Combine milk and half of the sugar (40g) in a saucepan. Place it over heat and bring the mixture to a boil.
In a bowl, cream together egg yolks and the rest of the sugar. (Photo #1)
Gradually stir the hot milk mixture into the egg yolk mixture. Mix well. (Photo #2)
Mix in whipping cream. Pour the mixture back into the saucepan and place it over low heat.
Using a spatula, keep stirring the mixture until it thickens, do not allow to burn. This will take 4 or 5 minutes. (Photo #3)
Remove the saucepan from the heat. Pass the batter through a sieve once and add about ten drops of vanilla essence.
To cool the mixture quickly, place the saucepan in a larger bowl of ice water. Then let the mixture rest in the refrigerator for at least six hours.
Freeze the mixture for about two hours until hard, then using a spoon, scrape and stir the ice cream until it becomes sticky. Repeat this process twice or three times. (Photo #4)
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 5 |
|
282kcal |
780 minutes |
|
| milk |
200g |
| whipping cream |
150g |
| egg yolks |
80g |
| sugar |
80g |
| vanilla essence |
|
|
|
|
| More Recipes |
|
| |
|
