This is a recipe for homemade vanilla ice cream without sugar. You can use it as it is, or add whatever you like the best. I made a large portion vanilla ice cream, divided the custard in three and added strawberries to one part and chocolate to another. Then I made banana splits. YUM!
Vanilla ice cream recipe:
This recipe yields approximately 1,5 liter or 3 pints
10 egg yolks
5 dl cream or 2 cups
5 dl milk or 2 cups
150 g tagatose or 5,3 oz
1 vanilla pod
1 teaspoon gelatin powder
In a medium sized saucepan add the milk, cream and tagatose and bring to a simmer over moderate heat, stirring to dissolve the tagatose. Scrape out seeds from the vanilla bean with a small sharp knife. Add the seeds and pod, and let the milk infuse with the vanilla for about 30 minutes.
In a large stainless-steel bowl, whisk the egg yolks for about two minuts, or until they are pale and fluffy. Gradually whisk in the hot vanilla milk mixture. Pour the mixture back into the saucepan and cook over very low heat, stirring constantly, until the custard thickens at approximately 80 degrees Celsius or 176 degrees Fahrenheit. The custard should be thick enough to coat the back of a spoon.
Strain the custard into a large stainless-steel bowl set in an ice water bath and discard the vanilla pod. Stir occasionally until the custard is thoroughly chilled.
If you want to add additional flavors, this is the time to do it.
I divided the custard in three separate bowls and added 40 g (1,4 oz) cocoa powder without sugar to one, and stired until it was completely dissolved.
To the other bowl i added 150 g (5,3 oz) small pieces of strawberries and one teaspoon lime juice.
The third I used as it was, as plane vanilla.
Pour the custard in an ice cream maker. Churn until the ice cream is set but not hard. Pour the ice cream into an airtight container and cover with plastic wrap. Press it down on to the ice cream, so there is no air in contact with the ice cream.
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