Recipe Details
Title Real vanilla ice cream
Author Hugh Fearnley-Whittingstall
Portions 4
Created 16th February 2015 09:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 202.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Cream, fresh, double500 Millilitre
Vanilla pod1 Unit
Sugar, caster100 Gram
Water, tap, drinking150 Millilitre
Egg, yolk, chicken, raw4 Medium
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 762
Protein 9.96%
Other Carbohydrate 0.00%
Sugar 31.61%
Fat Saturated 208.61%
Fat Unsaturated 43.89%
Fiber 0.00%
Sodium 1.45%
Salt 1.72%
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Recipe Method
1. Scald the cream (ie bring almost to boiling point, then remove from the heat) and add the vanilla pod. Leave to infuse until the cream is completely cool. 2. Scrape out the tiny seeds from the pod and leave in the cream. 3. Over a low heat dissolve the sugar in the water, then turn up the heat and boil rapidly to get a light syrup (it's ready when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just 1 minute. 4. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. 5. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen.
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