Home made ice cream in three steps

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In 2 weeks we are for summer, so it’s time to look for some good ice cream recipe! Here you are!

Home-made Tahiti vanilla ice cream

Ingredients: Tahiti-Vanilla flesh 200 ml milk, 300 g cream, 4 egg yolk (size M), 90 g sugar

Icemaker and Waffel cones (home-made or from shop)

1.Cut the vanilla pod with a sharp knife along and scrape out the seeds with the back of a knife. Pour the milk and the cream in a saucepan adding the vanilla and the scraped flesh as well. Boil the vanilla cream meanwhile stirring constantly on low heat for about 5 minutes. Let it simmer. Put aside.

2. Whisk the egg yolks with the sugar in a heat-resistant bowl. Stir well. Pour the hot vanilla cream into the egg yolk mixture stirring constantly. Pitch over the hot water the creamy dollop and whisk in about 10 minutes. Pour the mass in a cold bowl. Set on a cold water bath about 10 min. Continue stirring. Covered filters overnight in the refrigerator.

3. Remove the ice cream mixture from the refrigerator and remove the vanilla pod. Fill the ice in the ice machine and freeze, it will be fixed in about 40 minutes or until it reaches a creamy consistence. Scrape the vanilla ice cream with a rubber spatula out of the machine, then distribute immediately and serve on a saucers or waffle croissant.

Prep. time 25 minutes, freezing time 12 hours, but it will freeze after 40 minutes



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