60
ICE CREAM
NOTE: When program 15 Ice Cream is complete, typically the ice cream will have
the consistency of whipped ice cream. If you wish it more solid you should fill the
ice cream into an airtight container and place it in the freezer for at least ½ hour.
BASIC RECIPE FOR VANILLA ICE CREAM
Amount: approx. 300 ml
INGREDIENTS
200 ml cream
50 ml milk
pulp of ½ vanilla pod or ½ teaspoon vanilla extract
2 egg yolks
40 g caster sugar
PREPARATION
The ice bucket should have been in the freezer for up to 16 hours in an upright posi-
tion. The ice bucket is cooled sufficiently, when you do not hear any gurgle while
shaking it.
Whip egg yolk and sugar until it is creamy.
Place milk and vanilla into a medium heavy-based saucepan. Heat on medium heat
until the mixture just starts to simmer. Whip the milk mixture in small portions into
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