{"id":2639,"date":"2023-05-26T02:21:23","date_gmt":"2023-05-25T23:21:23","guid":{"rendered":"http:\/\/www.light-recipes.top\/?p=2639"},"modified":"2023-05-26T02:21:23","modified_gmt":"2023-05-25T23:21:23","slug":"recipe-for-vanilla-ice-cream","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=2639","title":{"rendered":"Recipe for vanilla ice cream"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>3 egg yolks<\/li>\n\n\n\n<li>150gr sugar<br>-350ml whole milk (raw farm milk is even better)<\/li>\n\n\n\n<li>200ml 35-40% cream<\/li>\n\n\n\n<li>Vanilla (pod, extract, etc.)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">Preparation:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Start by making a custard with the yolks, sugar and milk.<\/li>\n\n\n\n<li>Heat the milk with the vanilla.<\/li>\n\n\n\n<li>While the milk is heating, make a ribbon with the egg yolks and sugar, i.e. beat the yolks and sugar with a whisk until the mixture whitens and becomes frothy.<\/li>\n\n\n\n<li>When the milk boils, pour it over the ribbon while whisking to prevent the egg yolks from cooking.<\/li>\n\n\n\n<li>Pour the mixture back into the saucepan and heat over low heat, swapping the whisk for a spatula and cooking the custard &#8220;\u00e0 la nappe&#8221;.<\/li>\n\n\n\n<li>To &#8220;cook \u00e0 la nappe&#8221; means to heat the custard without cooking it, so you never stop stirring with a spatula. When the custard has thickened, you check its texture by making a line with your finger on your spatula, a little wet with the custard, to remove some of the cream. If the cream runs over the line, continue cooking; if it holds together, it&#8217;s fine.<br>If you have a thermometer, it&#8217;s ready at 82\u00b0C.<\/li>\n\n\n\n<li>Chill the custard for at least 4 hours. I often leave it overnight in the fridge.<\/li>\n\n\n\n<li>Whip the cr\u00e8me fra\u00eeche and fold into the custard.<\/li>\n\n\n\n<li>Strain into an ice-cream maker or pour into a mold to make your own homemade magnum.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Enjoy your preparation<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparation: Enjoy your preparation<\/p>\n","protected":false},"author":1,"featured_media":2640,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipe for vanilla ice cream - Light Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.light-recipes.top\/?p=2639\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe for vanilla ice cream - 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