Vanilla ice cream (barry)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | fluid ounce | Double cream |
| 4 | Eggs, separated | |
| 4 | tablespoons | Icing sugar |
| 1 | teaspoon | Real Vanilla Essence |
Directions
Whisk the cream until it is really thick. In a separate bowl, take two of the egg whites and whisk them until they are thin, then add to the cream. Beat the four egg yolks thoroughly with the remaining egg whites, then whisk in the icing sugar, tablespoon by tablespoon, until it is thoroughly incorporated and the whole mixture is pale lemon and very frothy. Add the vanilla essence the add the egg mixture to the cream mixture, folding it in gently. Pour into a plastic container with a lid and place in a freezer for 4 to 6 hours until frozen solid.
Source: Michael Barry, Yes Magazine
Related recipes
- Philadelphia vanilla ice cream
- Real vanilla ice cream
- Rich vanilla ice cream
- Vanilla bean ice cream
- Vanilla ice cream
- Vanilla ice cream #1
- Vanilla ice cream #2
- Vanilla ice cream #3
- Vanilla ice cream #4
- Vanilla ice cream #5
- Vanilla ice cream #6
- Vanilla ice cream (and flavor variations)
- Vanilla ice cream (another version)
- Vanilla ice cream (longstaff)
- Vanilla ice cream spectacular
- Vanilla ice milk
- Vanilla vanilla ice cream
- Vanilla velvet ice cream
- Vanilla-bean ice cream
- Vanilla-lover's vanilla ice cream