Vanilla Custard Ice Cream
Ingredients
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- 1
Split and scrape the vanilla pods into the milk.
- 2
Heat milk, cream, milk powder and pods to 50°C.
- 3
Dry-mix sugar and glucose, add to the yolks, whiten.
- 4
Pour in the hot milk gradually while whisking.
- 5
Cook the crème anglaise to 82-85°C (coats the back of a spoon).
- 6
Remove the pods, blend with an immersion blender. Strain through a fine chinois.
- 7
Chill in a blast chiller. Age in the cold 4-12 hrs.
- 8
Churn. Store at -18°C.
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Per 100g
Allergens
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