|Thanks for your vote!|
And then I stumbled across a technique on the BBC that claimed you could make creamy ice cream without a machine! Dubiously, I had the husband pick up some double cream and I dug out my frozen egg yolks and let them unthaw in the fridge overnight. The next day, I set out to make what is now my favorite ice cream. Seriously, I don't think we'll ever buy ice cream again. It's so easy and so quick (10 minutes to make) and so creamy and smooth! You've got to try this one! It's got the texture of soft serve (since there's no milk in the recipe, you won't have to worry about nasty ice crystals!) but the flavor of expensive, gourmet vanilla ice cream.
Oh yes, I wanted to say a huge thank you to everyone who voted for me in the BiB awards. We're waiting for the results. In the meantime, ice cream anyone?
For the no-machine ice cream
1tbsp vanilla extract
2 vanilla pods
4 egg yolks
10g vanilla sugar
600 ml double cream
All right, let's freeze:
Halve the vanilla pods lengthwise and scrape out the seeds. Set the seeds aside and keep the pod.
Pour the cream into a saucepan, add the pods and bring to the boil. Add both sugars and stir with a wooden spoon until it has dissolved.
Put the egg yolks in a large bowl with the vanilla extract. Whisk together until incorporated. Slowly whisk in the hot cream mixture. Tip: to prevent your yolks from curdling, whisk in a bit of the hot cream first. Whisk it thoroughly to temper the yolks before adding the rest of the cream.
Sieve the cream and yolk mixture into another bowl, discarding the vanilla pods and adding in the vanilla seeds. Pour the mixture into a plastic container and freeze three hours.
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