Vanilla Ice Cream
|Vanilla pod/Vanilla essence||1|
|Dried egg powder||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.