Our vanilla ice cream

Our vanilla ice cream

By
From
Under the Walnut Tree
Makes
1 litre
Photographer
Fanny Bergenström

This homemade vanilla ice cream is easy to make, amazingly good and is entirely free from artificial additives. The recipe doesn’t require an ice-cream maker, and can be used as a base if you want to flavour the ice cream with a little ground cardamom, some almond brittle or a small splash of rum.

Ingredients

Quantity Ingredient
1/2-1 vanilla pod
5 tablespoons water
3 eggs
300ml pure cream
60g icing sugar, sifted

Method

  1. Split the vanilla pod lengthwise. Put the water and vanilla in a small saucepan, cover and boil for about 5 minutes. Remove the lid and allow to cool. Separate the egg yolks and egg whites into two bowls. Pour the cream into a third bowl.
  2. Whisk the egg whites until slightly foamy using a hand-held electric whisk at low speed. Increase the speed and continue whisking until the egg whites are stiff enough to allow you to turn the bowl upside down without the contents falling out. Set aside.
  3. Whip the cream (but not too much) and set it aside as well. Whisk the egg yolks and icing sugar until nice and fluffy.
  4. Remove the vanilla pod from the water, scrape out the seeds and add them to the egg yolks. Gently fold in the whipped cream using a spatula, then stir in about half of the egg whites. Gently fold in the rest of the egg whites. Pour the mixture into an airtight, freeze-proof container and freeze.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again