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Ingredient
Vanilla Sugar Ice-cream
Introduce
Chef :
Gary WaiteVanilla Sugar Ice-cream
I did not follow a Recipe - is the first time I have made this Italian type of Ice-cream - is no egg yolks in the Ice-cream hence a Italian Ice-cream - was not quite sure how long too whisk the liquid Double Cream
Cooking instructions
* Step 1
Pour 900ml Liquid Double Cream into your Kenwood Attachment Mixing Bowl and then add your other Kenwood Attachments and then whisk on full speed with the large whisk Attachment on and keep automatically whisking until a ripple effect can be seen. Add 300g Vanilla Sugar and gently mix in
* Step 2
Transfer into Plastic Containers with Lids and then make the Second batch in the same Kenwood Mixing Bowl and then store that in Plastic Containers with Lids as well and then freeze in the Freezer for a long period of time (within a Year) and then use perhaps a Dessert Spoon too scoop some Ice-cream out and then serve with some kind of Sponge Cake
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