Homemade Vanilla Ice Cream
- 400 ml whipping cream
- 4 eggs
- 140 g sugar
- 1 tsp vanilla extract
- Fill a large bowl with ice water, and place a smaller bowl on top. Pour the whipping cream into the smaller bowl and whip with an electric mixer until it forms a thick ribbon when the whisk is lifted. Then place the cream in the fridge.
- In a separate bowl, whisk the eggs and add the sugar and vanilla. Beat well with an electric mixer until the mixture forms a ribbon when the whisk is lifted and the ribbon remains on the surface of the mixture for a few seconds.
- Add half of the egg mixture to the cream, and whisk together. Once they are fully combined, add the remaining egg mixture and gently fold the mixture together and combine. Make sure to be gentle and keep the mixture as airy as possible.
- Pour the ice cream into a Tupperware container, and seal with the lid. Place this in the freezer for 7-8 hours to chill and set.
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