Vanilla ice cream

Vaniljglass

A tub of vanilla ice cream

I like making ice cream. It tastes so much better than most commercial ice creams and you know what has gone into it. This recipe is based on Ben & Jerry’s recipe in their Homemade Ice Cream & Dessert Book. It is rich, creamy, soft and easy to make. Wonderful stuff! John Duxbury

Summary

Reminder

This recipe uses raw egg so the ice cream should not be served to anyone who shouldn't eat raw egg.

Tips

• 300 ml (1¼ cups) of whipping cream and 60 ml (¼ cup) of semi-skimmed milk (1-2% fat) also works well and is often more convenient as most people only buy semi-skimmed milk.
• Add a ¼ teaspoon of vanilla powder as well as the vanilla essence for a bit more vanilla flavour.

Ingredients

1   large egg
90 g (3¼ oz) sugar, preferably raw cane sugar (7 tbsp)
240 ml (1 cup) whipping cream, 35 to 40% fat content
120 ml (½ cup) milk, preferably full fat
1 tsp   vanilla extract

Method

1. Whisk the egg in a mixing bowl until light and fluffy, about 2 minutes.

2. Whisk in the sugar a little at a time, then continue whisking for another minute until well blended.

3. Pour in the cream, milk and vanilla extract and whisk to blend.

4. Pour into an ice cream maker with the paddle running.

5. Transfer to a tub and keep until required.

Without an ice cream machine

If you’ve not got an ice cream machine, continue whipping after stage 3 for another 2 or 3 minutes, then transfer to an ice cream container. Cover the surface of the ice cream with cling film (food wrap) and freeze. Remove the mixture from the freezer every half hour. Fork over the mixture thoroughly and return to the freezer. Repeat this step until the mixture is thoroughly frozen, which will normally take 2 or 3 hours.

Keeping and serving

A dish of vanilla ice cream with raspberries

Homemade ice cream is generally much nicer than commercial ice cream and this is certainly better than any commercial vanilla ice cream that I have ever bought. However, without any preservatives the flavour will fade, so it is best eaten within a month although it is quite safe to keep for six months.

Also note that this ice cream is soft enough to serve straight from the freezer, but for best results move the tub to a fridge 10 minutes or so before serving.

Downloads

  printer version.pdf

  phone & tablet version.pdf

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