Vanilla Cake Ice Cream – a delicious recipe with vanilla bean, egg yolks, unrefined sugar, milk, sour cream, choosing. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the vanilla seeds, egg yolks and sugar with a hand mixer until white and creamy. Heat the milk with the vanilla pod but do not boil, then remove from heat. Remove the pod, rinse and pat dry, and save for another use. Gradually stir the hot milk into the egg yolks. Stir the mixture in a double boiler until light and creamy.
2
Whisk the sour cream with the hand mixer for 2-3 minutes, stir in the egg yolk mixture, then add the cake pieces. Pour the mixture into a mold and freeze for 2-3 hours. Stir the mixture, then freeze for another 4-6 hours.
3
15 minutes before serving, remove the ice cream, then arrange the balls either in cones or bowls. Serve with chopped almonds and chocolate sauce (if using).
1915
kcal
Calories
150
g
Fat
91
g
Carbs
66
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 9 ingredients. The key ingredients include: 1 None vanilla bean, cut lengthwise and seeds scraped out, 3 None medium egg yolks, 1/2 cup unrefined sugar, 1 cup milk, and more.
Yes, Vanilla Cake Ice Cream 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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