VANILLA ICE CREAM
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VANILLA ICE CREAM
- Milk 500 g
- Heavy cream 30% 50 g
- Egg yolks 4
- Sugar 125 g
- NOROHY Organic Bourbon Vanilla Extract 15 g
Mix the milk, cream and vanilla extract in a saucepan.
Bring it to a boil, then take it off the heat and infuse it with the lid on for approx. 10 minutes.
In the meantime, beat the egg yolks and sugar until they blanch.
Gradually combine the milk mixture with the egg yolks, using a whisk to help you mix them in.
Pour the mixture into a saucepan and cook on a low heat, stirring all the while, until it thickens. It should coat the back of a spoon.
Stop cooking and leave it to set for approx. 1 hour in the refrigerator.
Once it is cool, put it in a sorbet machine and churn it until it has the texture you want. -
CUSTOMIZED CONES
- Cones 6
- VALRHONA Jivara 40% milk chocolate 50 g
- SOSA caramelized sesame seeds 50 g
To customize your cones and make them even more of a treat, you can melt some chocolate in a bain-marie then dip in the top edge and sprinkle them with some caramelized sesame seeds.
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AN EXTRA IDEA: HOMEMADE VANILLA CONES
- Egg 1
- Butter 60 g
- Sugar 125 g
- Hot water 115 g
- NOROHY Organic Bourbon Vanilla Extract 15 g
- All-purpose flour 125 g
Boil the water.
Melt the butter in a saucepan on a low heat. Add the sugar and mix until blanched.
Add the egg and hot water and stir them in.
Add the flour and whisk until your mixture is thick enough (it should be a similar consistency to waffle batter).
Add the vanilla extract.
Leave it to rest in the refrigerator for 30 minutes until you are ready to bake your wafers and make the cones.
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If you would like to bring out the best in your Norohy vanilla using this recipe, it is available for you to download !
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