Mix 1/3 of the sugar with the Egg Yolk.
Heat up the rest of the sugar, with the milk and the opened vanilla stalks.
Just before boil, scrape empty the vanilla stalks, and add the vanilla seed back to the milk. (The stalks can be used to make vanilla sugar, by sticking 6-10 stalks in 1kg of granulated sugar).
When boiling, add 1/3 of the milk to the Egg yolk, under stirring.
Then add the egg yolk mixture to the rest of the milk, heat up to 85 ºC, stir very well. Be carefull not to go over 85ºC, and keep stirring for 1 minute after heating.
Cool the "Crème Anglaise" (preferably in a flat vessel to speed up cooling down), overnight.
Before freezing the mixture, sieve the Crème Anglaise and add the cream.
Freeze the icecream, time depends on your machine (mine, (Musso Stella) takes 30-40 minutes per batch of 2 liters)
Although technically you can freeze the mixture directly after cooling, the fat and proteïnes react better if they rest overnight. Use good quality ingredients, especially try to get vanilla stalks that are not dry. Don't stop freezing too early, and leave the mixer on after freezing, for a few minutes, if possible. Work very hygienic.
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|Serving Size: 1 Serving (1030g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1680 (84%)|
|Amt Per Serving||% DV|
|Total Fat 186.7g||249 %|
|Saturated Fat 102.8g||514 %|
|Monounsaturated Fat 58.6g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 2424.7mg||746 %|
|Sodium 530.7mg||18 %|
|Potassium 1318.3mg||35 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 36.8g|
|Protein 48g||69 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1989
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