Gluten Free
Elevated vanilla ice cream
30 mins
Easy
15 Servings
Jason’s son Christian was recently diagnosed with Type 1 Diabetes and during a short stay in hospital his favourite thing on the menu became vanilla ice cream and so Jason was prompted to make his own.
Brilliant Bases Used In This Recipe
About This Recipe
When Jason’s son Christian was recently diagnosed with Type 1 Diabetes, learning how to measure carbohydrates soon became the new norm. During a short stay in hospital, Christian’s favourite thing on the menu became vanilla ice cream and so Jason was prompted to make his own rather than relying on store-bought stuff full of preservatives.
The result is this fabulous dish that tastes like it comes from a top-class parlour while remaining low in sugar and refined carbs. Plus given the chance to make ice cream literally from scratch where you know where every ingredient comes from should not be turned down. Enjoy, this is one of our favourites.
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Ingredients
100g/4oz free range egg yolks (6)
1000g/35oz organic double cream
200g/7oz unrefined golden caster sugar
50g/1.8oz Freedom Syrup
250g/9oz full fat milk
2tsp vanilla extract
Nutrition Per Serving
Calories
137
Fats
5G
Carbs
19G
Protein
4G
Method
Whisk the double cream until it forms soft ribbons, return to the fridge and chill
Warm the milk, vanilla and sugar until the latter dissolves (100C/210F). Set aside
Whisk the egg yolks with the Freedom Syrup until light and fluffy, then slowly pour in the milk/sugar/vanilla liquid while still whisking. Keep going until it is light and fluffy with soft peaks. Cool down in the fridge
Fold the two liquids together ensuring everything is evenly distributed (remember fold cold to cold)
Pour in to a freezer-suitable plastic container with a lid
Freeze for at least 24 hours
