A true Italian «gelato», as my mother used to make it. Quick and easy, with no need for an ice-cream maker.
4 | eggs size large | ||
1 cup | whipping cream 35% | 250 mL | |
1 cup | icing/confectioners' sugar | 150 g | |
1/4 cup | milk, partly skimmed, 2% | 65 mL | |
1/2 tsp | vanilla extract | 2.5 mL |
A food processor or a mixer will make things easier for this recipe.
This ice cream will keep up to 1 month in the freezer.
per 1 serving (80 g)
Amount % Daily Value |
Calories 220 |
Fat 14 g 21 % |
Saturated
7.7 g
39 % |
Cholesterol 140 mg |
Sodium 50 mg 2 % |
Carbohydrate 20 g 7 % |
Fibre 0 g 0 % |
Sugars 18 g |
Net Carbs 20 g |
Protein 4 g |
Vitamin A 16 % |
Vitamin C 0 % |
Calcium 4 % |
Iron 2 % |
Food Group | Exchanges |
---|---|
Milk and Alternatives | 0 |
Meat and Alternatives | ½ |
Fats | 2 |
Other Foods | 1 |
So this is how you make ice cream...so easy! It was awsome! I never want store bought fake "creamy dessert" again. This was cheap, homemade and delicious. I'm not crazy about the raw eggs but I suppose that's how it's done and I have to live with it. I tried it again with a little less sugar and also with blueberry purée, yum!
I think I will use this recipe for vanilla ice cream from now on, and never buy it again. It's very very easy WITH A STAND MIXER. I imagine it would be much more time consuming otherwise. It was yummy. :)