Vanilla ice cream
Freeze single cream in ice-cube trays for about 2 hours.
Ingredients
- 375 mlsingle cream
- 250 mldouble cream
- 30 gicing sugar, sifted
- 2 teaspoonsvanilla extract
- -pinch of sea salt
- -optional add-ins
- 1 teaspoon1 teaspoon instant espresso powder
- 60 gchopped toasted almonds
- 85 gmini chocolate chips or plain chocolate, finely chopped
- 1/2 teaspoonmint extract, or to taste
- 170 gchopped frozen fruit, such as sliced strawberries or chopped peaches
- Amountingredient name
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Step 1
Freeze single cream in ice-cube trays for about 2 hours.
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Step 2
Combine frozen single cream and double cream, powdered sugar, vanilla and salt in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth for about 30 seconds. Drop in add-in (see below), if desired, and pulse 2 to 3 times on low just to incorporate.
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Step 3
Transfer to airtight container and place in freezer until firm for about 2 hours. Ice cream will keep in freezer for up to 1 week.
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Step 1
Freeze single cream in ice-cube trays for about 2 hours.
Step 2
Combine frozen single cream and double cream, powdered sugar, vanilla and salt in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth for about 30 seconds. Drop in add-in (see below), if desired, and pulse 2 to 3 times on low just to incorporate.
Step 3
Transfer to airtight container and place in freezer until firm for about 2 hours. Ice cream will keep in freezer for up to 1 week.