Vanilla Velvet Ice Cream
Vanilla Velvet Ice Cream recipe
Yield
21 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
large, beat until pale yellow and very frothy |
|
| 4 | cups |
sugar cane
adding one cup at a time, beat until very smooth, scraping bowl often |
* |
| 2 | tablespoons |
vanilla extract
and beat in well |
|
| 1 | teaspoon |
salt
|
|
| 2 | quarts |
heavy whipping cream
|
*
|
| 1 ½ | quarts |
light cream (half&half)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
large, beat until pale yellow and very frothy |
|
| 946 | ml |
sugar cane
adding one cup at a time, beat until very smooth, scraping bowl often |
* |
| 3E+1 | ml |
vanilla extract
and beat in well |
|
| 5 | ml |
salt
|
|
| 2 | quarts |
heavy whipping cream
|
*
|
| 1.5 | quarts |
light cream (half&half)
|
*
|
Directions
Slowly add heavy whipping cream to the eggs, sugar, vanilla, salt mixture.
Pour mixture into ice cream maker.
Stir half and half cream briskly while adding to mixture.
Freeze ice cream as per manufacturer's recommendation.
This will keep about ten days if packed and sealed in the freezer. Since this ice cream is not cooked and contains no preservatives it gets very hard in the freezer, and should be used within ten days.
