all

baking/pastry

bar food/snacks

bbq

breakfast

canapes

cheese

desserts

dinner

dressings/sauces

enigma c3

lunch

mini cakes & afternoon tea

nc

party bites

pasta

raw

salads

sides

soups

tapas bar

submit your recipe

VANILLA ICECREAM (KITCHEN AID)

Prep/Cooking Time: 45-60 Minutes

Printable Version

Ingredients

  • 4 ltr heavy cream
  • 36 egg yolks
  • 500g sugar
  • 40g vanilla
  • 100g cornstarch

  • 36 egg whites
  • 400g sugar

Instructions

  • Bring the cream to the boil in a thick bottom pan
  • In a bowl place the egg yolks and add to them the sugar and cornstarch 
  • Whisk together well to form a smooth paste
  • When the cream boils turn the flame to low
  • Pour half the cream onto the egg yolk stirring constantly
  • Place the cream back on the stove and pour the well combined mix back to the pan
  • Continue cooking and stiring over a low gas till the custard thickens
  • Remove from the heat and strain immediately
  • Pour into a shallow tray for fastest cooling
  • Reserve in the fridge till the next day

  • Place the egg whites in a machine bowl 
  • Place the sugar in a thick bottom pan and add enough water to dilute the sugar
  • Place the sugar over a high heat and bring to the boil
  • Cook the sugar till soft ball is achieved
  • Remove from the heat 
  • Turn the machine on to whisk the egg whites
  • Whilst whisking add the sugar by pouring down the side of the bowl
  • Once all the sugar has been added leave to whisk till the whites have trippled in size and cooled

  • Once the whites are cool remove the custard from the fridge 
  • Add half the whites to the custard and fold through
  • Add the remaining whites to the custard and fold through
  • Once combined pour the custard mix into freezer containers

  • Place in the freezer for a minimum of 24 hours before using

  • Serve like regular icecream

If you do not want to use cornstarch, use more egg yolks to achieve a thicker custard!