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Brown Sugar Vanilla Ice cream

Brown Sugar Vanilla Ice Cream

  Rating 0.0

Prep

20 min

Bake

30 mins

Serves

4

Difficulty

Easy
Brown Sugar Vanilla Ice cream

About

A smooth and creamy classic, perfect for a summer's day!

made using

Dark Brown Soft

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Instructions
Ingredients
Reviews
Step 1

In a medium sized pan mix the milk, cream and half the Tate & Lyle Dark Soft Brown Sugar. Add the seeds from the vanilla pod, plus the split pod itself. Bring to the boil then immediately remove from the heat and set to one side. After 10 minutes or so remove the pod.

Step 2

In a separate saucepan, melt the butter over low heat. When the butter just starts to brown, add the lemon juice and take off the heat. Leave to cool.

Step 3

In a large mixing bowl whisk the egg yolks, the remaining Tate & Lyle Sugar and the salt. Whisk in the cooled butter, a little at a time, then slowly whisk in the cream and milk mixture.

Step 4

Pour this mixture into another saucepan and cook over medium heat, stirring constantly, until the mixture resembles a thin custard. Strain into a bowl and leave to cool completely.

Step 5

When cool, freeze for around 24 hours in a suitable container, but remove from the freezer and whisk thoroughly with an electric whisk every hour for the first three hours.

TOP TIP

Try me with some of our Lyle's dessert sauces - we've got strawberry, chocolate, butterscotch and more!

Ingredients – 8 items

Serving

1

Milk

Whole milk

250 ml

Whipped cream

250 ml
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar

100 g

Vanilla pod

1
Butter

Cold unsalted butter, cubed

115 g
Lemon-juice

Lemon juice

4 drops

Egg yolks

3
Salt-table

Salt

Pinch of

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