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Vanilla and cardamon ice cream

(0)
30 Min
 
portions
21 %

Carbs

12 %

Fats

4 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 707 g
Energy 829 kJ / 199 kcal 5857 kJ / 1402 kcal
Sat. fat 8 g 52 g
Unsat. fat 4 g 24 g
Fibre 1 g 1 g
Salt 48 mg 340 mg
Units:
 
  • 291 ml
    Fresh whole milk
  • 395 ml
    Double cream
  • 125 g
    Sugar
  • 80 g
    Egg, yolk
  • 1 g
    Vanilla
  • 1 g
    Cardamom
  • 707 g
    Total recipe weight

Equipment

1 x Ice cream machine , 1 x Sauce pans , 1 x Spatulas
Method

Preparation time

30 Min

Cooking time

0 Min

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1

Depending on the ice machine you need to freeze the mixing bowl in advance ( between 10 - 24 hours )

Place the cream, milk and cardamon in the sauce pan, halve a vanilla stick lengthwise and scrape the inside into the cream. Place on medium heat and slowly bring to a boil.

2

Mean while separate the egg yolk into a bowl, beat the sugar through loosely. When the cream reaches boiling point turn the heat down and add about 1/4 of the cream to the egg yolk while mixing thoroughly. Then add the yolk mixture back into the pan.

3

Place the pan back on a low heat and keep stirring well; careful, not to boil the sauce. After 2 - 4 minutes when the cream starts to thicken, remove the sauce pan from the heat and chill in the freezer until completely cooled down.

4

Now mix / freeze in the ice machine around 30 minutes until almost ice cream consitancy. Remove the cardamon and vanille stick. Scope ice cream into freezer container and alow freeze for a further 1 - 2 hours before serving

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