Vanilla ice cream from Andrew James recipe book ' – a delicious recipe with milk, cream, vanilla, caster sugar, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Combine milk, cream & vanilla extract in a pan & bring almost to the boil.", "Set aside to cool.", "Add the sugar to the beaten egg yolks & mix then Stirring continuously pour milk mixture into egg mixture ensuring sugar is dissolved", "Return the mixture to the pan on LOW heat & continue to stir until the mixture coats the back of a spoon, Allow to cool completely then pop into the fridge for 20-30 minutes.", "Turn the ice cream maker on & paddles turning pour the mixture in making sure the machine is set to ""ice cream"" ..When the machine struggles to turn or starts squeaking put the machine on pause and test the consistency it should be soft scoop & ready, you can now switch machine off and take paddles out scoop ice cream in freeze able container & freeze or serve immediately.", "I made 700 grams.", "Enjoy."]
379
kcal
Calories
20
g
Fat
41
g
Carbs
11
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 5 ingredients. The key ingredients include: 1 pints cold full fat milk, 125 ml Cold single cream, 5 ml vanilla extract, 150 grams caster sugar, and more.
Yes, Vanilla ice cream from Andrew James recipe book ' 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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