HOW TO MAKE VANILLA ICE CREAM IN A BLENDER RECIPES

Steps:

• Blend all ingredients including ice cubes together on highest level until thick and creamy.
• Put it in the freezer and wait about 30 minutes.

Steps:

• It's extra good in the heat, but I eat ice cream all year round. Homemade ice cream is in a class of its own. It is also quite understandable when you can get many cans of 2 liters of industrial ice cream for the same price, but this is real item and this is lovely! It takes some technique to make ice cream, but in this recipe I will thoroughly explain everything so you can make your own ice cream next time.
• Start by measuring cream and milk and pour into a thick-bottomed saucepan. Carefully divide the vanilla pod lengthwise and scrape out all the small black seeds. Put these and the sticks together with the milk. Heat this mixture on medium low heat until it reaches boiling point.
• Place the gelatin plates in a bowl of cold water.
• Put the egg yolks and sugar in a bowl and whisk until it becomes a white and smooth mass.
• Pour a little and a little of the warm milk mixture together with the sugar and the egg yolks. The reason why you should take little by little is that if it had become too hot, the egg yolks can be "boiled" and the batter will clump. Pour the batter back into the pan.
• Now heat this mixture / batter to 85 degrees. Stir gently all the time with a spatula. The easiest way is to use a thermometer, but if you do not have it, stir just before the boiling point and you can see that the ice cream mixture begins to thicken. As soon as you have reached the right temperature, take the pan off the heat and pour the mixture back into the steel bowl.
• Squeeze all the water off the gelatin plates and place in the hot batter. This dissolves completely and will help as a stabilizer in the ice cream, which makes it a little fuller and that it melts more slowly. Allow the batter to cool completely and place in the refrigerator. I let the batter settle in the fridge from 6 - 24 hours.
• Pour this mixture into the ice machine and stir until it becomes thick and creamy. If you do not have an ice machine, leave it in the freezer and take it out every 20 minutes and stir well. This is so that there are no crystals in the ice cream, which is perceived as a bit grainy.
• Pour into a suitable pan and cover with plastic wrap. Leave in the freezer until it is to be served. The best way to thaw ice cream is in the fridge then you have a little better control. Now you can enjoy a wonderful good homemade ice cream.