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Gina @ The Passionate Pantry

Creamy Traditional Ice-cream with Non Dairy Option

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Ingredients Method Notes

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

Method
 

  1. Place all the ingredients into TM bowl and cook 8 minutes / 80 / speed 4
  2. 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)
  3. Place container in the freezer for 8 hours, or preferably overnight
  4. 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!)
  5. Spoon the mix into the TM bowl and blend 20 seconds / speed 9, and then 10 seconds / speed 4
  6. 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).