INGREDIENTS

INSTRUCTIONS

FRESH BERRY ICE CREAM
Whisk egg yolks and sugar until pale and creamy.
Heat 1/2 the cream with split vanilla bean until simmering.
Add hot cream mixture to the egg and sugar mixture, and cook over a
pot of simmering water until the mixture is thick and coats the back
of a wooden spoon.
Remove from heat and strain into a clean bowl. Add remaining cream.
Scrape seeds from vanilla bean, leave both seeds and bean in the
mixture to macerate until cool.
Remove bean. Your mixture is now ready to be used - freeze in icecream
machine or bowl as is or add your preferred flavour.
(NB: As vanilla beans are expensive omit vanilla bean if flavour to
be used is likely to overpower the subtle vanilla flavour. Vanilla
beans can be dried and reused or store in your sugar container for
vanilla sugar.)
Fresh Berry Ice cream:
Puree berries in food processor and push through sieve to produce a
coulis.
Add coulis to anglaise mixture and stir well.
Place mixture in icecream machine or bowl and freeze according to
manufacturers instructions. Once it starts to freeze, take out and mix
again, then place back into the freezer.
Serve with fresh berries.
Converted by MC_Buster.
Per serving: 1588 Calories (kcal); 157g Total Fat; (87% calories from
fat); 29g Protein; 19g Carbohydrate; 1718mg Cholesterol; 230mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 29
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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