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Cheesecake Ice Cream
Ingredients
1 vanilla pod
150 ml milk
1/2 packet of vanilla sugar
2 egg yolks
50g sugar
150g cream
Method
5. Cut the vanilla bean lengthwise and scratch
out the vanilla seeds using a sharp knife.
Put the milk, vanilla sugar, vanilla pod and
seeds into a saucepan and allow to come
briefly to the boil.
6. Remove the saucepan from the stove and
allow to infuse for approx 10 mins. Beat
the egg yolk and sugar using a hand mixer
for about 5 mins until the mixture thick and
creamy.
7. Remove the vanilla pod from the milk and
pour the hot milk into the egg mixture while
stirring constantly. Pour the hot milk into
the mixture in a thin stream, otherwise there
is a risk that the eggs will separate.
8. Put the egg milk into the saucepan and
heat slowly (do not boil), stirring with a
whisk, until the mixture thickens. Now put
the ice cream mixture into the refrigerator
for at least 12/max. 24 hours.
9. Beat the cream until it is stiff then fold it into
the cooled mixture. Now you can place the
prepared the ice cream mixture into the ice
cream maker.
Check this chart for
basic imperial to metric
conversions of weights.
Imperial
Metric
1/2 oz
15g
1 oz
30g
2 oz
60g
3 oz
90g
4 oz
110g
5 oz
140g
6 oz
170g
7 oz
200g
8 oz
225g
9 oz
255g
10 oz
280g
11 oz
310g
12 oz
340g
13 oz
370g
14 oz
400g
15 oz
425g
1 lb
450g
Food Allergies
Important Note
:
Some of these
recipes may contain
nuts and/or other
allergens.
Please be careful
when making any of
our sample recipes
that you are
NOT
allergic to any of
the ingredients. For
more information on
allergies, please visit
the Food Standards
Agency’s website at:
www.food.gov.uk
Metric
Imperial
US cups
250ml
8 floz
1 cup
180ml
6 fl oz
3/4 cup
150ml
5 floz
2/3 cup
120ml
4 floz
1/2 cup
75ml
2 1/2 floz
1/3 cup
60ml
2 floz
1/4 cup
30ml
1 floz
1/8 cup
15ml
1/2 floz
1 tablespoon
