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Vanilla Ice Cream

  Milk 150 Milliliter
  Vanilla pod/Vanilla essence 1
  Dried egg powder 60 Milliliter
  Water 60 Milliliter
  Caster sugar 75 Gram
  Double cream 275 Milliliter
  Dried egg white 30 Milliliter

1. Heat the milk and vanilla pod or essence together until it just comes to the boil.
2. Meanwhile, mix the dried egg and 60 ml/4 tbls of water together, then mix in the sugar. Pour on the milk, stirring, then return the mixture to the saucepan and heat gently, until it thickens enough to coat the back of a wooden spoon. Do not let the custard boil. Cool.
3. Whisk the cream until it will hold its shape. Blend the egg white powder and half the water until smooth. Gradually add the remaining water and whisk until stiff. Fold the cream and egg white into the cooled custard. Turn into a freezer tray or dish and freeze until the mixture has frozen 2.5 cm/1 in from the sides of the dish. Turn into a chilled bowl and whisk until smooth. Put back into the dish and freeze until firm.

Recipe Summary

Difficulty Level: 
Very Easy
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2164 Calories from Fat 1519

% Daily Value*

Total Fat 169 g259.5%

Saturated Fat 10.4 g52.2%

Trans Fat 0 g

Cholesterol 1044 mg348%

Sodium 757.8 mg31.6%

Total Carbohydrates 95 g31.7%

Dietary Fiber 2 g7.9%

Sugars 87 g

Protein 62 g123.4%

Vitamin A 15% Vitamin C

Calcium 35.3% Iron 23.1%

*Based on a 2000 Calorie diet

Vanilla Ice Cream Recipe