Vanilla Ice Cream
- RECIPE MAKES: Approximately 600ml
- PREP TIME: Whipping cream: 10 minutes plus cooling time; 30 minutes + 4 hours or
- COOK TIME: Overnight Vanilla ice cream: 10 minutes plus freezing time: 1 hour + 3 hours minimum
Place ingredients into a medium-sized saucepan. Place over a gentle heat; continually stirring until the mixture starts to simmer and thicken. Pour into a medium-sized bowl and using an electric mixer, blend for 40 seconds. Leave to cool to room temperature (30 minutes), then cover and place in the refrigerator; 4 hours, preferably overnight.
Remove from refrigerator and whip to form a light and airy consistency by using electric beater or whisk.
Add sugar and essence to ProZero whipping cream which has just been prepared (above). Stir in colouring (if using). Taste and add more sugar if required.
Pour mixture into a large freezer proof container and place in the freezer for 1 hour.
Remove from freezer; using a fork or wire whisk, quickly beat to break up any ice crystals. Return ice cream to freezer for further 3 hours (minimum). Serve cold.
Serving suggestions:
Serve with permitted fruit.
Top tip:
ProZero ice cream is easy to make in an ice cream maker; simply pour mixture into your machine after finishing step 1 above. Then, following manufacturer’s instructions; churn until the ice cream is thick and frozen. Enjoy straight away or transfer to a suitable container and freeze until needed.
*ProZero is a food for special medical purposes and must be used under medical supervision.
- Whipping Cream (makes 600ml)
- 2 cups (2 x 250ml tetra packs) ProZero*
- 125g margarine
- 5 heaped tsp (25g) cornflour
- Vanilla Ice Cream
- 600ml chilled ProZero whipping cream
- ½ cup heaped (120g) castor sugar
- 2 tsp vanilla essence
- Few drops yellow food colouring (optional)
