Caraway ice cream recipe
Caraway Ice Cream recipe
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|400 ml||full-fat milk|
|400 ml||double cream|
|1 tsp||vanilla extract|
|1 tbsp||caraway seeds, ground|
|8 large||eggs, yolks only|
|175 g||caster sugar|
Place the milk, cream and caraway seeds into a saucepan and heat gently on a medium heat until nearly boiling. Remove from heat and allow to cool slightly.
Whisk the yolks and sugar until pale and creamy.
Strain the milk mixture through a fine sieve into a clean bowl and then whisk into the egg mixture. Return the mixture to the pan and heat gently on a low heat, stirring constantly, until the mixture thickens to coat the back of a spoon.
Cool and then chill in refrigerator for about an hour. Transfer mixture to an ice cream maker and freeze according to instructions. Alternatively transfer to a freezer-proof container and freeze for about 1-2 hours until half-frozen. Remove and whisk until smooth. Return to freezer for another hour and repeat procedure. Freeze until required.
ca. 45 min
ca. 3 hrs
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