Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

  • Preparation 15 min
  • Cooking 15 min
  • Chilling 3 h
  • Freezing 3 h
  • Makes 625 ml (2 1/2 cups)
  • Vegetarian
  • Nut-free
  • Gluten-free
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Ingredients

Preparation

Note from Ricardo

Variation on a theme

For all three variations, follow the above instructions, with some differences.

Raspberry Ice Cream (or other berries). Increase the amount of sugar to 180 ml (3/4 cup) and add 375 ml (1 1/2 cups) strained (to remove the seeds) raspberry puree to the cooled custard. Process or freeze as above.

Mango and Vanilla Ice Cream. Increase the amount of sugar to 180 ml (3/4 cup) and add 375 ml (1 1/2 cups) fresh mango puree to the cooled custard. Process or freeze as above.

Pineapple Vanilla ice cream.
Increase the amount of sugar to 180 ml (3/4 cup) and add 375 ml (1 1/2 cups) fresh pineapple puree to the cooled custard. Process or freeze as above.

Personal Note

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