VANILLA ICE CREAM (NO MACHINES NEEDED)

Prep/Cooking Time: 30-45 Minutes

Make this ice cream at home with only the ingredients pan, bowl and a whisk!

Ingredients

Instructions

Place the cream in a saucepan and heat over a medium gas
Crack the eggs and place the whites and yolks into separate bowls
Be sure that no yolk gets into the whites as it will retard the whites foaming capacity!
Place the whites in the fridge till needed
Add to the yolks 50g of the sugar and the vanilla extract
Whisk together well so that the yolks and sugar are smooth and creamy
When the cream boils turn the gas to low
Pour half of the cream onto the yolk mix whilst stirring continuously
Once well mixed pour the egg mix back into the pan with the rest of the cream
Cook over a low gas stirring all the time and you will see the custard mix slowly thicken
When the mix is thick enough to coat a spoon remove the pan from the heat and strain into a bowl for cooling
Place the custard in the fridge to become completely cold (it will thicken further)

Take the remaining sugar and place in a saucepan and add to it the water
Mix together with your fingers till all the sugar is wet
Wipe down the sides of the pan with a clean wet finger to remove any missed sugar crystals
Place over a low gas
After a couple of minutes the sugar will begin to bubble
As the water dissolves the bubbles will get bigger, once all the added water has evaporated the first stage the sugar will reach is called soft ball at 112c
At this point remove the pan from the heat and allow the bubbles to settle
Remove the egg whites from the fridge and place on the counter on a non slip cloth
Begin to whisk the whites and as they begin to foam add the sugar slowly and whilst continuously whisking
You need to pour the sugar so that it runs down the side of the bowl to allow it to cool a little before hitting the eggs
Once all the sugar has been added you will notice the egg will become a firmer meringue
You now need to keep whisking until the meringue is cold :(