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VANILLA ICECREAM (KITCHEN AID)

Prep/Cooking Time: 45-60 Minutes

Ingredients

• 4 ltr heavy cream
• 36 egg yolks
• 500g sugar
• 40g vanilla
• 100g cornstarch

• 36 egg whites
• 400g sugar

Instructions

• Bring the cream to the boil in a thick bottom pan
• In a bowl place the egg yolks and add to them the sugar and cornstarch 
• Whisk together well to form a smooth paste
• When the cream boils turn the flame to low
• Pour half the cream onto the egg yolk stirring constantly
• Place the cream back on the stove and pour the well combined mix back to the pan
• Continue cooking and stiring over a low gas till the custard thickens
• Remove from the heat and strain immediately
• Pour into a shallow tray for fastest cooling
• Reserve in the fridge till the next day

• Place the egg whites in a machine bowl 
• Place the sugar in a thick bottom pan and add enough water to dilute the sugar
• Place the sugar over a high heat and bring to the boil
• Cook the sugar till soft ball is achieved
• Remove from the heat 
• Turn the machine on to whisk the egg whites
• Whilst whisking add the sugar by pouring down the side of the bowl
• Once all the sugar has been added leave to whisk till the whites have trippled in size and cooled

• Once the whites are cool remove the custard from the fridge 
• Add half the whites to the custard and fold through
• Add the remaining whites to the custard and fold through
• Once combined pour the custard mix into freezer containers

• Place in the freezer for a minimum of 24 hours before using

• Serve like regular icecream

If you do not want to use cornstarch, use more egg yolks to achieve a thicker custard!