French Vanilla Ice Cream

wtorek, 4 lutego 2014

French Vanilla Ice Cream

Time: 6 hrs 25 mins


  • 5 egg yolks
  • 5 egg whites
  • 1 cup sugar
  • 2 tablespoons Cointreau liqueur
  • 1 teaspoon vanilla extract
  • 600 ml cream


  • 1 Using an electric mixer, beat the egg yolks until creamy.
  • 2 Slowly add half the sugar while continuing to beat until the mixture is thick and pale.
  • 3 Mix in the Cointreau and vanilla.
  • 4 In another bowl beat the cream until soft peaks form then combine with the yolk mixture.
  • 5 In a clean dry bowl beat the egg whites until soft peaks form and then slowly beat in the remaining sugar and continue beating until thick and glossy.
  • 6 Fold 2-3 tablespoons of the cream mixture into the whites to lighten the mix, then gently fold in the rest of the cream mixture.
  • 7 Spoon into container and cover well.
  • 8 Freeze until firm, approx 6-8 hours or overnight.
  • 9 Note: To vary mix you can fold in some chopped dark chocolate or chopped nuts before freezing.

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