I’m on a roll with ice cream at the moment. Particularly these egg-free mixtures as they are so quick to knock up. Mix it all up, chill it down and then later throw it in the ice cream maker. 25 minutes later it’s done…and delicious! I made this last night to accompany a craving for Gran’s chocolate self-saucing pudding. In my opinion, the pudding must be served with vanilla ice cream! Again, this recipe is from David Lebovitz’s The Perfect Scoop. I will eventually get around to putting up my favourite custard-based vanilla ice cream which is a Phillipa Sibly recipe.
Makes about 1 litre.
500ml cream (35% fat)
250ml milk (full fat)
Pinch of salt
1 vanilla bean
3/4 tsp vanilla extract
In a saucepan, heat 250ml cream, sugar, salt and vanilla bean (split the vanilla bean lengthwise and scrape seeds out into mixture, as well as adding the bean). Stir until the sugar has dissolved.
Remove from the heat and stir through the remaining ingredients, mixing until smooth.
Chill the mixture in the fridge and once completely chilled churn in your ice cream machine according to manufacturer instructions. If you can manage not to eat the lot then and there store in the freezer!
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- Chocolate Ice Cream (**egg-free**)
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