Eggless Vanilla Ice Cream

Eggless Vanilla Ice Cream

  • Preparation 15 min
  • Cooking 10 min
  • Cooling 3 h
  • Freezing 2 h
  • Servings 1
  • Makes 6 cups (1.5 litres)
Featured in RICARDO Magazine (SUMMER 2015)

Categories

Ingredients

    • ¾ cup (160 g) sugar
    • 1/3 cup (47 g) cornstarch
    • 3 ½ cups (875 ml) 10 % cream
    • 1 vanilla pod, split in half and scraped

Preparation

Personal Note