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| Homemade vanilla ice-cream drizzled with warmed choc strawberry sauce |
Yield: 5 cups
Enjoy homemade vanilla ice-cream drizzled with warm berry sauce as a special treat – or mix in some fruit mince, jam, jelly or marmalade before freezing for a delicious flavoured dessert!
VANILLA ICE-CREAM RECIPE #1
– Suitable for long-term freezing.
Ingredients:
1 cup whole milk, chilled
¾ cup raw sugar
2 cups pure cream (heavy cream), chilled
1 vanilla bean OR 1 teaspoon (5ml) vanilla extract
Mix ingredients together.
Using a whisk or bowl mixer on low, combine the milk and sugar for 1-2 minutes or until the sugar has dissolved. Stir through the cream and vanilla. Keep mixture chilled.
Churn ice-cream.
Turn on ice-cream machine, pour in mixture and churn to desired consistency – around 12-15 minutes for soft serve (stir through choc chips here, if adding), and continue churning for up to 30 minutes for firm ice-cream. Serve immediately or store in an airtight container in the freezer.
VANILLA ICE-CREAM RECIPE #2
– Suitable for immediate consumption or freezing for up to 3 weeks.
Ingredients:
3 egg yolks
½ cup honey OR maple syrup
3 cups pure cream (heavy cream), chilled
1 tablespoon (15ml) true arrowroot OR cornflour (cornstarch)
1 vanilla bean OR 1 teaspoon (5ml) vanilla extract
Mix ingredients together.
Using a whisk or bowl mixer on low, combine the egg yolks and honey together. Stir through the cream, arrowroot and vanilla. Keep mixture chilled.
Churn ice-cream.
Turn on ice-cream machine, pour in mixture and churn to desired consistency – around 12-15 minutes for soft serve (stir through raw choc chips here, if adding), and continue churning for up to 30 minutes for firm ice-cream. Serve immediately or store in an airtight container in the freezer for up to 3 weeks.
NOTE: True arrowroot is available from your local health food store or online.
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| There are many types of ice-cream churns available - we have been using a Cuisinart Ice-Cream machine for the past few years (RRP AU$229). |