Carbs
Fats
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 |
-
291 mlFresh whole milk
-
395 mlDouble cream
-
125 gSugar
-
80 gEgg, yolk
-
1 gVanilla
-
1 gCardamom
-
707 gTotal recipe weight
Equipment
Preparation time
30 Min
Cooking time
0 Min
Show pictures
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