Vanilla Ice Cream
4 egg yolks (reserve whites for a pavlova or other such dish)
125g castor sugar
200ml goat’s cream
200ml goat’s milk
Beat the egg yolks and sugar in a bowl until light and creamy.
Using an electric mixer, whisk through the cream and milk until well combined.
Place mixture in fridge until well chilled.
At this point either place mixture in an ice cream maker, or put in freezer.
If using freezer, take out every half an hour and beat well to make ice cream fluffy.
For a pure decadent variation, add the pulp of 2-3 passionfruit before placing in fridge too chill.
Makes approximately 1 litre
125g castor sugar
200ml goat’s cream
200ml goat’s milk
Beat the egg yolks and sugar in a bowl until light and creamy.
Using an electric mixer, whisk through the cream and milk until well combined.
Place mixture in fridge until well chilled.
At this point either place mixture in an ice cream maker, or put in freezer.
If using freezer, take out every half an hour and beat well to make ice cream fluffy.
For a pure decadent variation, add the pulp of 2-3 passionfruit before placing in fridge too chill.
Makes approximately 1 litre
