MMMMM-------------------FRESH BERRY ICE CREAM------------------------ 2 Punnets of your favourite -berries 1 Quantity cooled anglaise -mixture; (as above) Whisk egg yolks and sugar until pale and creamy. Heat 1/2 the cream with split vanilla bean until simmering. Add hot cream mixture to the egg and sugar mixture, and cook over a pot of simmering water until the mixture is thick and coats the back of a wooden spoon. Remove from heat and strain into a clean bowl. Add remaining cream. Scrape seeds from vanilla bean, leave both seeds and bean in the mixture to macerate until cool. Remove bean. Your mixture is now ready to be used - freeze in icecream machine or bowl as is or add your preferred flavour. (NB: As vanilla beans are expensive omit vanilla bean if flavour to be used is likely to overpower the subtle vanilla flavour. Vanilla beans can be dried and reused or store in your sugar container for vanilla sugar.) Fresh Berry Ice cream: Puree berries in food processor and push through sieve to produce a coulis. Add coulis to anglaise mixture and stir well. Place mixture in icecream machine or bowl and freeze according to manufacturers instructions. Once it starts to freeze, take out and mix again, then place back into the freezer. Serve with fresh berries. Per serving: 1588 Calories (kcal); 157g Total Fat; (87% calories from fat); 29g Protein; 19g Carbohydrate; 1718mg Cholesterol; 230mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 29 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1519g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3624 (71%)|
|Amt Per Serving||% DV|
|Total Fat 402.7g||537 %|
|Saturated Fat 193.8g||969 %|
|Monounsaturated Fat 149.5g|
|Polyunsanturated Fat 41.2g|
|Cholesterol 10758.5mg||3310 %|
|Sodium 582.8mg||20 %|
|Potassium 1270.7mg||33 %|
|Total Carbohydrate 243.3g||72 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 243.3g|
|Protein 139.7g||200 %|
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Calories per serving: 5096
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