Cherry Vanilla Ice Cream Recipe

Food, Cuisine, Ingredient, Dishware, Sweetness, Serveware, Ice cream, Dessert, Vanilla ice cream, Dairy,

Preparation Notes: plus freezing

Serving notes: Serves 10 scoops

Makes: 0

Prep Time: 0 hours 15 mins

Total Time: 0 hours 15 mins

3 medium egg whites

150 g (5oz) caster sugar

300 ml (½ pint) double cream

Seeds of one vanilla pod

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In a medium bowl, beat 3 medium egg whites with a handheld electric whisk until stiff. Gradually whisk in 150g (5oz) caster sugar until thick and glossy. In a separate bowl, whisk 300ml (1/2 pint) double cream with the scraped seeds from one vanilla pod until the cream just holds its shape (don't overwhisk or the ice cream will be chalky). Use a large metal spoon to gently fold the egg whites into the cream until combined. Spoon the mixture into a freezerproof container. Cover and freeze for 4-5hr until solid. Serve in scoops. Makes about 1litre /10 scoops

Video: How to prepare a vanilla pod

GH Tip

The tip of adding used vanilla pods to flavour caster sugar is nothing new, so try chopping clean, dry spent pods up, then pop in a small jam jar and cover with vodka. After a month, the flavour will infuse into the spirit and make a homemade extract (perfect for baking) that gets stronger over time. You can add more pods as and when you've used them in cooking, and top up with booze when levels get low.

Per Serving:

Calories: 211
Total carbs: 16 g
Sugars: 16 g
Total fat: 16 g
Saturated fat: 10 g
Protein: 1 g

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