French Vanilla Ice Cream – a delicious recipe with egg yolks, egg whites, sugar, liqueur, vanilla, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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1
Using an electric mixer, beat the egg yolks until creamy.
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2
Slowly add half the sugar while continuing to beat until the mixture is thick and pale.
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3
Mix in the Cointreau and vanilla.
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4
In another bowl beat the cream until soft peaks form then combine with the yolk mixture.
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5
In a clean dry bowl beat the egg whites until soft peaks form and then slowly beat in the remaining sugar and continue beating until thick and glossy.
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6
Fold 2-3 tablespoons of the cream mixture into the whites to lighten the mix, then gently fold in the rest of the cream mixture.
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7
Spoon into container and cover well.
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8
Freeze until firm, approx 6-8 hours or overnight.
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9
Note: To vary mix you can fold in some chopped dark chocolate or chopped nuts before freezing.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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