kerravonsen | Birthday-ish Indulgent Ice Cream

This stuff is really rich and fatty. Just warning you.

Experiment #55: Rich Vanilla Bean Ice Cream
Recipe:
* 2 eggs
* 150ml icing sugar
* 200ml whipping cream
* 200ml thickened cream
* 200ml full-cream milk
* 1 t vanilla bean powder

Beat the eggs until fluffy.
Add the sugar a little at a time until it is all dissolved. (This made the mixture a bit thicker)
Add the cream, milk and vanilla.
This made too much, so I divided it in half.

To the second half, I added
* 100ml thickened cream (the rest of the bottle)
* 2 T Erythritol

Whys: I wanted to make full-cream vanilla ice cream for once. I adapted this recipe, adjusting the amounts to 8/10 the original except for the eggs. I used a mix of whipping cream and thickened cream because I didn't have enough whipping cream and thickened cream is easier to get hold of. I used icing sugar because I still had some from my chocolate-making experiments.

Result:
First half: a bit too soft, because I had to stop it even before 20 minutes passed, but creamy in texture. Flavour is delicious vanilla.
Second half: this managed to churn a little longer, so it had a better texture. Still delicious.
You can tell it's made with real cream.

Verdict: Yum. Very fatty.

Lessons:
(a) Be careful adjusting amounts.
(b) Eggs are good.
(c) Adding a bit of Erythritol can save a mixture.

Regarding the mango sorbet, I took the second half to the family lunch today, and it went down very well. It was still scoopable, which surprised and pleased me. Definitely one to try again.