Very Hey La La Vanilla Ice Cream

Serves 6-8
by Tenina Holder

Well, well, well….the BOOK is out!(Have you been under a rock?)And if you don’t have a copy yet(why not?) you will notice there are quite a few Heilala vanilla recipes in there. My Hey La La of choice is usually the Vanilla Bean Paste because of its flavour richness….but, should you venture further in the Heilala vanilla range, you will notice there are a lot more products than just that Vanilla Rock Star! SO….in partnership with Heilala, I am giving away a fantastic hamper of Heilala vanilla products valued at $250…to accompany this great recipe.

To win, you must tell me which recipe from For Foods Sake you would like to make using Heilala Vanilla and add it as a comment to this story. A random winner will be drawn one week from today and announced on my Facebook page, (so if you haven’t toddled on over there, you better do so and hit the like button!)

COMPETITION IS CLOSED

Need

Do

1  

Place milk, half the cream, salt, sugar and vanilla bean paste into the TM bowl and warm 6 min/80ºC/speed 3.

2  

Cool in the bowl for at least 15 minutes. Blend 10 sec/speed 3.

3  

Pour into flat container and freeze several hours until solid.

4  

Whip remaining cream, 20-40 sec/Butterfly/speed 4 or until soft peaks hold. Remove from bowl and set aside.

5  

Break frozen mixture into chunks and place into TM bowl. Blend 1 min/speed 9 with the aid of the spatula.

6  

Fold through the whipped cream, pour or spread into container and freeze until ready to serve (with or without the dessert syrup).

7  

Vanilla Dessert Syrup;

8  

Place all ingredients into TM bowl and cook 5 min/100ºC/speed 2 with MC off. Cool before using. This will keep in the fridge in a glass jar indefinitely.

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Serve immediately with toasted nuts of choice, Ice Magic or Vanilla Dessert Syrup.

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