MAKING ICE-CREAM & ALL ABOUT VANILLA
Burlington discovered that 70% of the world's vanilla is produced in Madagascar which instantly made his tummy rumble.
Vanilla can only mean one thing, why delicious ice-cream of course! Follow Burlington's easy recipe and make vanilla ice-cream for your friends and family!
DOWNLOAD YOUR VANILLA ICE-CREAM RECIPE CARD
(You could print it and create a special recipe book)
Burlington enjoys his vanilla ice-cream in a waffle cone with a large chocolate flake in it. He prefers to eat it sitting under a shady tree on a hot sunny day. He cannot wait to see your culinary creations!
- 16.9 oz/500ml of double cream 1 Vanilla pod
- Half a cup/100g of castor sugar
- 5.07 oz/150ml of milk 4 egg yolks
double cream 1 Vanilla pod
100 grams castor sugar
- Halve the vanilla pod lengthways and scrape out the seeds.
- Add seeds and pod to a large heavy-based pan with cream and milk. Heat until bubbles appear around the edge. Remove pod.
- Meanwhile, beat yolks and sugar in a large bowl until pale. Gradually mix in hot cream mixture. Return to the pan. Cook over low-medium heat, stirring, until the custard thickens to coat the back of a spoon (do not overheat or it will scramble).
- Pour into a bowl, cover with clingfilm and cool.
- When cool pour into a plastic box and freeze for about an hour to an hour and a half. When ice crystals appear around the edge of the box whip up with electric mixer until smooth. Return to the freezer until frozen.
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