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Vanilla Ice 'Cream'
- RECIPE MAKES: Recipe makes approximately 1 litre
- COOK TIME: Prep time 10-15 minutes / Freeze Time: 3 hours
Method
By hand
- Put the chilled ProZero whipping ‘cream’ into a bowl and use an electric hand-held whisk to whip the ‘cream’ for about 2-3 minutes until it is thickened, light and airy.
- Add the vanilla essence and sugar and stir well.
- Stir in a few drops of yellow colouring for a richer colour (optional).
- Pour the mixture into a suitable container and put in the freezer for about an hour or until it is chilled and ice crystals are beginning to form around the edges.
- Remove from the freezer.
- Using a fork or wire whisk, quickly beat the ‘ice cream’ to break up the ice crystals.
- Place the ‘ice cream’ back in the freezer to set solid for at least 3 hours.
- Pour the chilled ProZero whipping ‘cream’ into a large bowl and whisk until light and airy.
- Add the vanilla essence and sugar and stir well.
- Stir in a few drops of yellow colouring for a richer colour (optional).
- Pour the mixture into the machine.
- Follow the instructions for your machine, and churn until the ‘ice cream’ is thick and frozen.
- The ‘ice cream’ can be eaten straight away or transferred to a suitable container and stored in the freezer.
Ingredients
Table
