Vanilla Ice Cream

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 (p. 28)

Categories

Ingredients

    • 2 cups (500 ml) milk
    • 1 cup (250 ml) 35% heavy cream
    • ½ vanilla bean, split in half and scraped
    • ¾ cup (160 g) sugar
    • 2 tsp cornstarch
    • ¼ tsp salt
    • 6 egg yolks

Preparation

Personal Note

To help you with this recipe

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