Vanilla Ice Cream

“And we had the ice cream. Words fail me to describe that ice cream. Marilla, I assure you it was sublime.” — Anne of Green Gables, ch.xiv

Ingredients
2 teaspoons gelatin (1o ml)
1/4 cup cold water (50 ml)
1 cup milk (250 ml)
1/2 cup sugar (125 ml)
3 tablespoons corn syrup (45 ml)
1 teaspoon flour (5 ml)
a pinch fo salt
1 egg (separated)
2 cups whipping cream (500 ml)
1 tablespoon pure vanilla

Directions
1. Put the whipping cream, electric beaters, adn one of the large mixing bowls in the refrigerator to chill.
2. Put 2 inches (5 cm) water in the bottom fo the double boiler and bring to a boil.
3. Put gelatin and cold water in the top pot of double boiler. Let gelatin sofen for 5 min away from stove.
4. Meanwhile, pour milk into small saucepan and place over medium low heat. when tiny bubbles form around edge of pot, milk is ready.
5. Add hot milk, sugar, corn syrup, flour, and salt to top pot of double boiler. place over bottom pot containing boiling water.
6. Stir constantly with wooden spoon until mixture thickens (15 min)
7. Put lid on and cook mixture over boiling water for 10 min
8. Meanwhile, separate egg into 2 small mixing bowls.
9. Beat egg yolk slightly with fork, when 10 mintues are up stir egg yolk very slowly into mixture on top of stove. cook and stir for 1 more minute.
10. Pour hot ice cream mixture through wire strainer into a large mixing bowl.
11. when ice cream mixture has cooled to room temperature, beat it with electric mixer until it is light and creamy. (5 min)
12. In chilled large mixing bowl whip cold whipping cream with electric mixer until it falls in large globs and forms a soft peak.
13. Rinse the beaterers thoroughly witn hot water. then beat egg white until it is stiff and glossy but not dry.
14. Very gently with the rubber spatula, fold first the whipped cream, then the egg white into the ice cream mixture. gently stir in vanilla.
15. Spoon the mixture into the metal bowl or pan and placeei nthe freezer. freeze for 3 or 4 hours, until firm.

Leave a message