Vanilla Ice Cream - (Crema De La Dama Blanca)

Recipe Ingredients

4 3.3333333333333E+14/1.0E+15 cups	1027ml	Whipping cream
3 4.1666666666667E+14/1.25E+15 cups	790ml	Milk
1 cup	237ml	Water
3/4 cup	148g / 5.2oz	Very fine granulated sugar
1		Vanilla bean
		(or 1 teaspoon vanilla extract)

Recipe Instructions

Boil sugar and water in uncovered pot for 15 minutes or until it forms a syrup which will fall in a ribbon from a spoon dipped in the mixture and held vertically above it. Flavor milk with vanilla extract or boil it slowly for 5 minutes with vanilla bean broken in two. Add milk to cooled syrup and mix thoroughly. Put mixture in ice trays in freezing compartment for several hours.

When milk is lightly frozen, remove from ice trays and fold in stiffly beaten whipping cream. Return to ice trays and put back in freezing compartment.

When cream is solid, remove it from trays and beat it until foamy with electric mixer or wire whisk. Return to freezing compartment in ice trays or a cake or pudding mold. Leave in freezer until it is the consistency of ice cream (about 4 hours), but do not allow it to become brick-hard; lower temperature of freezing compartment if necessary.

Just before serving, unmold on a chilled platter or form balls with an ice cream scoop and pile them in a chilled bowl (this ice cream melts rapidly). Serve with a chocolate sauce or strawberry sauce made by steeping whole wild and domestic strawberries in hot raspberry jelly until jelly cools to lukewarm.

Source:
Barbara Norman

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