S from London writes:
“Is it possible to make eggless ice cream at home? If yes, can I have a recipe for vanilla ice cream?
My reply: “It is possible, yes. Here’s my recipe:
Quick and Easy Vanilla Ice Cream
The vanilla plant is an orchid which grows as a massive vine needing a frame or trellis to support it. The fruit takes the form of a long thin pod, containing a pulp in which is found a mass of minute black seeds. Each of the pods must be handpicked just before they are ripe enough to split open naturally. Then they are fermented to enable the pods to develop their concentration of vanillin crystals which are chiefly responsible for the unique, haunting perfumed flavour of vanilla.
The subtlety and delicacy of vanilla makes it a perpetual favourite. The vanilla required for this most popular ice cream is in the form of pure vanilla extract, available at gourmet food suppliers. Avoid imitation, or alcohol-based essences, usually found on supermarket shelves.
PREPARATION TIME: 10 minutes,
CHILLING TIME: 2 hours,
FREEZING TIME: 6-10 hours,
YIELD: about 4 cups (1 litre).
3 cups (750ml) whipping cream (up to 40 per cent milk fat),
1½ teaspoons pure vanilla extract,
1 cup plus 1½ tablespoons sweetened condensed milk, 400g
Combine the ingredients in a large bowl. Cover, and chill in the refrigerator for 2 hours.
Remove the mixture from the refrigerator. Beat the mixture until it holds firm peaks. Spoon into a metal freezer container and freeze for 6-10 hours, or until firm. Return the ice cream to the refrigerator to soften slightly before serving.
Posted by Kurma on 6/8/10; 12:17:22 PM