![\"\"](\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/ice-cream-300x200.jpg\")
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INGREDIENTS<\/strong> Add any flavor you like to this Ice Cream Base.<\/p>\n METHOD<\/strong><\/p>\n 1 Prepare Ice Bath:<\/strong> Fill a large mixing bowl halfway with ice cubes. Add 1\/2 cup (120 grams) of table salt to the ice cubes. This helps to keep the ice cold and slows down melting. NOTES<\/strong> INGREDIENTS 600 ml Heavy Cream\u00a0 \u00a0 \u00a0(For Australia use Thickened Cream) 7 Large Egg Yolks Ice cubes (to fill a mixing bowl halfway) 1\/2 cup…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[69],"class_list":["post-3531","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/3531","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=3531"}],"version-history":[{"count":9,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/3531\/revisions"}],"predecessor-version":[{"id":3541,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/3531\/revisions\/3541"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=3531"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=3531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n600 ml Heavy Cream\u00a0 \u00a0 \u00a0(For Australia use Thickened Cream)<\/strong>
\n7 Large Egg Yolks
\nIce cubes (to fill a mixing bowl halfway)
\n1\/2 cup (120 grams) table salt (for the ice bath)<\/p>\n
\n2 Mix Cream and Egg Yolks: <\/strong>Place a smaller metal mixing bowl on top of the ice-filled bowl. Pour 600 ml of heavy cream into this smaller bowl. Add 7 egg yolks to the cream.
\n3\u00a0Whisk Mixture:<\/strong> Using an electric mixer, whisk the heavy cream and egg yolks on low speed. Continue whisking until the mixture becomes thick, smooth, and forms soft peaks. This process should take about 12 to 15 minutes, depending on your mixer\u2019s speed and power.
\n4\u00a0Chill Mixture:<\/strong> Cover both bowls (the one with the ice and the one with the mixture) with a kitchen towel. Place them in the freezer and chill for 45 minutes.
\n5\u00a0Break Ice Crystals:<\/strong> After 45 minutes, remove the bowls from the freezer. Whisk the mixture for another 5 minutes to break up any ice crystals that have formed. This will ensure a smooth and creamy texture.
\n6\u00a0Freeze Ice Cream:<\/strong> Scoop the mixture into a freezer-safe container or a loaf pan. Smooth out the top with a spatula. Cover the container tightly with plastic wrap and freeze for at least 2 hours.
\n7 Enjoy Your Ice Cream:<\/strong> After freezing, your ice cream will have a rich, velvety texture that melts in your mouth. Enjoy this delicious, guilt-free treat!<\/p>\n
\nEgg Yolks Only:<\/strong> Ensure you use only the egg yolks, as the egg whites can affect the texture and
\nconsistency of the ice cream. Save the whites for another recipe or discard them.
\nWhisking Time:<\/strong> Whisk the cream and egg yolks until the mixture forms soft peaks. This is crucial for
\nachieving a thick and creamy texture in your ice cream.
\nIce Bath Importance:<\/strong> The ice and salt mixture helps to keep the cream mixture cold while whisking, which is essential for proper consistency. Make sure the metal bowl is well-chilled.
\nFreezing Time:<\/strong> Allow the ice cream to freeze for at least 2 hours to ensure it reaches the desired creamy texture. For best results, let it freeze overnight.
\nSmooth Texture:<\/strong> After freezing, if the ice cream has developed ice crystals, whisk it again for a few
\nminutes to break them up before serving for a smoother texture.<\/p>\n","protected":false},"excerpt":{"rendered":"