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ICE CREAM
QUICK VANILLA ICE CREAM
INGREDIENTS
1 ½ cups (375ml) milk
1 ¼ cups pure cream
2 x 60g eggs
½ cup caster sugar
1 teaspoon vanilla extract
METHOD
1. Blend all the ingredients in a blender
until well combined.
2. Refrigerate mixture for at least 2 hours.
3. Attach the scraper paddle and thermal
ice cream bowl to the planetary mixer.
Set the mixer to Fold/Kneading setting,
attach splash guard and pour the chilled
ice cream mixture into the bowl. Churn
mixture for 10-15 minutes or until
desired consistency is reached.
Best eaten immediately and served with fresh
seasonal fruits or a fruit coulis.
Keeps: for 3-4 days frozen in a plastic
container with a fitted lid. Remove from
freezer 5 minutes before serving to soften.