SOLIS GELATERIA PRO Mode D'emploi page 134

R E C I P E S
B A S I C VA N I L L A I C E C R E A M
Makes approximately 1 litre
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Ingredients
2 cups (500ml) pouring cream
1 cup (250ml) milk
1 vanilla bean, split and seeds scraped with a spoon or
1 teaspoon vanilla extract
5 egg yolks
1/2 cup (125g) sugar
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Method
1. Place cream, milk and vanilla bean and seeds into a medium heavy-based sauce -
pan. Heat until mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick.
3. Remove vanilla bean from the saucepan.
4. Slowly whisk hot cream into the egg mixture.
5. Clean saucepan and return mixture back to a low heat. Stir constantly with a
wooden spoon until mixture has thickened and coats the back of the spoon. If
spoon-test is succesfull, remove the saucepan from the heat.
6. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
7. Pour mixture into ice cream bowl. Set ice cream maker to desired setting and start
the freezing process.
8. If you don't want to eat the ice cream immediately, transfer the ice cream to a
freezer safe container and store the ice cream for up to 1 week in the freezer.
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