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Before you jump to Custard vanilla ice cream recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Opting to eat healthily has marvelous benefits and is becoming a more popular way of living. There are a lot of health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. Although we’re constantly being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. It is likely that a lot of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, people can alter their eating habits for the better by carrying out some small changes.
One way to approach this to begin seeing some results is to realize that you do not need to change everything right away or that you need to entirely do away with certain foods from your diet. Even more important than entirely modifying your diet is just simply substituting healthy eating choices whenever you can. As you get accustomed to the taste of healthy foods, you will discover that you’re eating more healthily than you used to. Slowly, your eating habits will change and your new eating habits will totally replace the way you ate in the past.
Evidently, it’s easy to start integrating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to custard vanilla ice cream recipe. To cook custard vanilla ice cream you need 6 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to cook Custard vanilla ice cream:
- Provide 250 ml heavy cream
- Get 250 ml full fat milk
- Get 125 gr sugar
- Get 2-3 egg yolks
- Get 1/2 pod vanilla beans or 1 tsp vanilla extract
- You need 50 gr corn starch
Steps to make Custard vanilla ice cream:
- In a pot, heat the heavy cream, milk and one tablespoon sugar into warm stage.
- In a bowl, beat egg yolks, sugar and corn starch.
- Pour half of warm milk into egg mixture. Whisk it well until sugar dissolved.
- Pour back the egg mixture into the rest of milk in the pot.
- Switch on the heat, add the vanilla bean/vanilla extract.
- Keep whisking it until the custard thickens. Test it with the back of wooden spoon.
- Switch off the heat. Strain the custard into clean bowl.
- Cool it down for 2 hours in the fridge. Take it out from fridge, whisk it.
- Cool it in the freezer for 3 hours. Take it out from fridge, the middle part of the creams is still soft, whisk it again. This step could be done twice to break a little bit of the crystal ice.
- Place it back to freezer. Freeze it overnight.
- The next day, the custard ice cream is ready to serve. It will not be as creamy as the one making with ice cream machine because by using ice cream machine, it breaks the crystal ice.
- Notes. if you do have blender at home, after the custard cream is half freezed, you may blend it in the blender to break the crystal ice. Place it back to freezer and freeze it overnight.
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