Sweet-Cream Ice Cream with Toasted Wheat Berries – a delicious recipe with egg yolks, sugar, heavy cream, vanilla bean, sour cream, mulberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, whisk together the egg yolks and sugar until well combined.
2
Pour the cream into a medium pot set over low heat.
3
Split the vanilla bean, scrape the seeds into the cream and add the pod to the pot.
4
Heat until cream is scalded.
5
Remove from heat and slowly whisk a small amount into the egg mixture.
6
Slowly whisk the egg mixture into the cream mixture.
7
Set aside to cool.
8
Once cool, fold in the sour cream.
9
Refrigerate for several hours or overnight.
10
Strain into an ice-cream machine and spin to the desired consistency.
11
Toast the wheat berries in a saute pan over low heat until they pop, 4 to 6 minutes.
12
To serve, place a large scoop of ice cream in a dish, sprinkle with a tablespoon of toasted wheat berries and some berries.
685
kcal
Calories
54
g
Fat
21
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 egg yolks, 1/4 cup sugar, 2 cups heavy cream, 1 vanilla bean, and more.
Yes, Sweet-Cream Ice Cream with Toasted Wheat Berries falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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