Vanilla Ice Cream
A true Italian «gelato», as my mother used to make it. Quick and easy, with no need for an ice-cream maker.
Ingredients
| 4 | eggs size large | ||
| 1 cup | whipping cream 35% | 250 mL | |
| 1 cup | icing/confectioners' sugar | 140 g | |
| 1/4 cup | milk, partly skimmed, 2% | 65 mL | |
| 1/2 tsp | vanilla extract | 2.5 mL |
Before you start
A food processor or a mixer will make things easier for this recipe.
Method
- Put a metal or glass bowl into the freezer so that it will be cold when filling it with the cream mixture.
- Separate the egg whites and yolks : Put the yolks in one bowl and the egg whites in another bowl. Whisk the whites using a mixer until stiff peaks are formed. Set aside.
- Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks are formed. Set aside.
- Add the sugar to the yolks, then beat well using the mixer until the mixture is pale and fluffy, about 2 min. Pour in the milk and vanilla. Incorporate the egg whites and the whipped cream into the mixture, blending gently with a spatula. Transfer the mixture to the prepared bowl, cover and put it in the freezer.
- After about 1 h, take the bowl out of the freezer, stir the mixture using a whisk, then return the bowl to the freezer. Repeat the same stirring operation after one additional hour in the freezer. It normally takes 3-4 hours until the ice cream is ready.
Remarks
This ice cream will keep up to 1 month in the freezer.
Recommended side dishes
Nutrition Facts Table
per 1 serving (80g)
|
Amount % Daily Value |
|
Calories 220 |
|
Fat 14 g 21 % |
|
Saturated
7.7 g 39 % |
|
Cholesterol 140 mg |
|
Sodium 50 mg 2 % |
|
Carbohydrate 20 g 7 % |
|
Fibre 0 g 0 % |
|
Sugars 18 g |
|
Protein 4 g |
|
Vitamin A 16 % |
|
Vitamin C 0 % |
|
Calcium 4 % |
|
Iron 2 % |
Servings of Canada's Food Guide
1 serving of this recipe is equivalent to :
|
Vegetables and Fruits : | 0 | serving |
|
Grain Products : | 0 | serving |
|
Milk and Alternatives : | 0 | serving |
|
Meat and Alternatives : | ¼ | serving |
Claims
This recipe is :- Low :
- Sodium
- Source of :
- Folacin, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin D, Vitamin E
- Good source of :
- Selenium, Vitamin A, Vitamin B12
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Milk and Alternatives | 0 |
| Meat and Alternatives | ½ |
| Fats | 2 |
| Other Foods | 1 |
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Members' Reviews
Weboughtafarm
2013-05-13T21:32:22+00:00 may 13, 2013I think I will use this recipe for vanilla ice cream from now on, and never buy it again. It's very very easy WITH A STAND MIXER. I imagine it would be much more time consuming otherwise. It was yummy. :)
Laurie B.
2010-08-30T15:21:22+00:00 august 30, 2010 | I would make this recipe againSo this is how you make ice cream...so easy! It was awsome! I never want store bought fake "creamy dessert" again. This was cheap, homemade and delicious. I'm not crazy about the raw eggs but I suppose that's how it's done and I have to live with it. I tried it again with a little less sugar and also with blueberry purée, yum!
Top Reviews
View All ReviewsLaurie B.
august 30, 2010 | I would make this recipe againSo this is how you make ice cream...so easy! It was awsome! I never want store bought fake "creamy dessert" again. This was cheap, homemade and delicious. I'm not crazy about the raw eggs but I suppose that's how it's done and I have to live with it. I tried it again with a little less sugar and also with blueberry purée, yum!
Weboughtafarm
may 13, 2013I think I will use this recipe for vanilla ice cream from now on, and never buy it again. It's very very easy WITH A STAND MIXER. I imagine it would be much more time consuming otherwise. It was yummy. :)
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