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PREP
20 minutes + overnight freezing
COOK
8 minutes
READY IN
28 minutes + overnight freezing
Vanilla Ice Cream
Serves 500 ml
4 egg yolks
125 ml (1/2 cup) sugar
125 ml (1/2 cup) Dairyland milk
250 ml (1 cup) Dairyland 33-36% whipping cream
5 ml (1 tsp) vanilla extract
250 ml (1 cup) fresh strawberries, mashed (optional)


1 In a bowl, beat the egg yolks and sugar with a hand-held mixer for 1 minute.
2 In a saucepan, heat the milk and 3/4 of the cream just to the boiling point.
3 Pour the hot liquid into the egg-sugar mixture in a thin stream, whisking constantly to avoid cooking the eggs.
4 Transfer the mixture to a heavy-bottomed saucepan and cook over medium heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon.
5 Pour immediately into a clean bowl and whisk in the rest of the cream.
6 Pour the mixture into a 20 cm (8 in) square pan and place in the freezer. Stir the mixture every 20 minutes with a fork or a whisk, making sure to scrape the bottom and sides well to prevent crystals from forming. Use a timer if necessary.
7 For strawberry ice cream, this is the time add 250 ml (1 cup) of fresh strawberries, mashed with a fork.
8 When the ice cream is firm but not too hard, transfer it to a plastic container with a good lid, seal well and store in the freezer overnight.




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