After making frozen yogurt a few times and it being a fail with my kids as it was ‘too healthy’ for them….they wanted ice cream! I cannot find anything without carrageenan as an ingredient! That is what I was trying to avoid, but alas I cannot avoid it at all! I figure homemade is still better than store bought with all the preservatives, add-ins, artificial flavours and colours they add to them, at least I know what is going in this!
Finally I found organic cream without carrageenan in it, so happy about it:)
What you will need:
- 5 egg yolks
- 1 and a 1/2 cups heavy cream cream
- 1 and 1/2 cups whole or 2% milk
- 1/2 cup sugar
- 1 vanilla bean
Heat milk and cream on low heat, cut the vanilla bean in half and let soak in the milk for 20 to 30 minutes. Scrape vanilla beans and stir in the milk.
Beat egg yolks and sugar till creamy and thick, pour egg mixture into milk in the pot heat till hot but not boiling you do not want it to curdle.
Cool in fridge for 4 hours, then add to ice cream maker, takes about 20 mins to thicken. Transfer to a container and freeze for 2 hours then ready to serve. Enjoy!