made with reference to my Japanese recipe book, the steps are different from the previous ice cream methods. no wonder Japanese products are expensive..with the amount and cost of ingredients used, this recipe makes only 500ml..my previous recipe can triple this volume, hah.
onto the preparation, instead of whisking the double cream at the last stage, the double cream is to be cooked with scraped vanilla seeds from the vanilla pod and milk, that's step one
that's fresh vanilla pods..cost is equivalent to a good bottle of vanilla essence. it's only fragrant after the cooking.
whisked the yolks..which acts as the emulsifier.
combine the above mixture and cook under direct heat until the mixture thickens
the recipe's pretty good..vanilla flavour's rich and the texture's somewhat different though, its creamier n thicker..you got to click to enlarge to see the black vanilla bean specks, looks fab on the ice cream :)
2 comments:
Oh yum! Homemade Ice cream is just the best. Lots of effort and cost but much better than any premium store bought one.
thanks, btw your blog really inspires me to make and eat more ice cream :)
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