Creamy Traditional Ice-cream with Non Dairy Option
Ingredients
- 150 g golden caster sugar or raw sugar
- 2 egg yolks freeze the whites for later use
- 600 g full fat cream I use Bannister Downs if I can get it, or for dairy free use coconut cream (I use Ayam brand)
- 1 tsp vanilla bean paste or extract if you don't like the look of the black dots in the paste
- 1 tsp sea salt flakes or 1/2 tsp fine sea salt
Instructions
- Place all the ingredients into TM bowl and cook 8 minutes / 80 / speed 4
- Put mix into a container ... leave it at room temperature to cool for about an hour, then put into the fridge until it is cold (about another hour)
- Place container in the freezer for 8 hours, or preferably overnight
- Remove container from the freezer and let it sit for 20 to 25 minutes on the bench to soften so that you can get a spoon into it (set a timer so you don’t forget it!)
- Spoon the mix into the TM bowl and blend 20 seconds / speed 9, and then 10 seconds / speed 4
- Return the mix to a container and refreeze for another 8 hours or overnight before serving
Notes
Start this recipe at least the day before you need it to allow sufficient freezing time.
If you wish to give the ice-cream a caramel flavour, substitute the golden caster sugar or raw sugar for 120g light muscovado sugar (or brown sugar), or for a deeper caramel flavour, use 120g dark muscovado sugar (or dark brown sugar).