|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
80 gEgg, yolk
707 gTotal recipe weight
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.
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.
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.
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