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Jan Eichel
Step-by-step vanilla ice cream
Vanilla ice cream with whipped cream, eggs, sugar, milk and vanilla bean.
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Ingredients
Directions
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remove the vanilla pod and scrape it with pinch mite so that no particles of vanilla pod are released.
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In a bowl, beat the cream with a mixer half stiff. Split the eggs (protein is not used).
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In a different bowl, beat the egg yolks with the caster sugar with a mixer to a thick, pale yellow cream. Stir in the vanilla juice.
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Pour, gradually, while beating, the milk in the yolk mixture. Put the lumpy whipped cream through it and stir until a homogeneous mixture is formed.
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Clamp the motor part in the ice machine lid. Remove the refrigerator from the freezer and place in the ice machine.
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Place the stirrer on the refrigerator and click the lid. Switch the machine on to compact ice.
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Pour the mixture into the bowl through the filling opening and let it flow to smooth ice cream for 40 to 50 minutes.
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After 30 minutes, if the ice is firm, add any flavor variations via the filler opening.
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Spoon the ice cream into a clean freezer with a spatula if the ice cream is not eaten immediately. Store in the freezer until use (max. 1 week).
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Remove the ice from the freezer and let it warm up in the refrigerator in 15-20 minutes or on the counter in 5-10 minutes.
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Dip an ice-cream tongs in a bowl with warm water, shake dry and scoop nice smooth bread rolls from the ice.
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Nutrition
485Calories
Sodium0% DV1.910mg
Fat51% DV33g
Protein16% DV8g
Carbs13% DV40g
Fiber36% DV9g
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