Gluten-freeVegetarian Ice Cream
Vanilla Vodka Ice Cream
A vanilla ice cream custard with vodka.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 4 | 4 | large egg yolks | |
| 15 ml | 1 tbsp | light corn syrup | |
| 50 g | ¼ cup | granulated sugar | |
| 240 ml | 1 cup | whole milk | |
| 180 ml | ¾ cup | double cream | |
| 5 ml | 1 tsp | vanilla extract | |
| 45 ml | 3 tbsp | vanilla vodka |
Ingredients
Method
- Put the egg yolks, corn syrup and sugar in a small saucepan and whisk until the sugar has dissolved.
- Add the milk, double cream and vanilla extract and stir.
- Heat over a medium heat, stirring constantly with a spatula. Cook until it reaches 74–79°C on a thermometer.
- Take off the heat and strain through a fine sieve into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, stir in the vanilla vodka, put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 379 kcal
- Fat
- 27 g
- of which saturates
- 16 g
- Carbohydrate
- 21 g
- of which sugars
- 21 g
- Fibre
- 0 g
- Protein
- 5.4 g
- Sodium
- 50 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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