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Before you jump to Homemade Vanilla Ice-cream recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
The benefits of healthy eating are these days being given more publicity than ever before and there are a number of reasons why this is so. There are many health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. No matter where you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. It is likely that a lot of people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, merely making a few minor changes can positively affect daily eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you probably buy a lot of items out of habit. For example, have you ever checked how much sugar and salt are in your preferred cereal? A good healthy alternative can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy daily. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a normal part of your new healthy eating plan.
Thus, it should be quite obvious that it’s not hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to homemade vanilla ice-cream recipe. To make homemade vanilla ice-cream you only need 5 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Homemade Vanilla Ice-cream:
- You need 4 Eggyolks
- Use 1/2 Cup Granulated Sugar
- Get 1 Cup Wholemilk
- Use 1 Cup Heavy cream
- Get 2 tsp Vanilla extract
Instructions to make Homemade Vanilla Ice-cream:
- Add egg yolks and sugar to a medium saucepan and whisk until a light yellow color and well combined. In another small sauce pan, heat milk over medium-low heat until it just begins to simmer. Do not stir. Gradually add milk to egg and sugar mixture, stirring constantly
- Return to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat. Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be.
- Once the custard base is ready, stir in the heavy cream and vanilla extract and pour it into your ice cream maker and process according to your ice cream maker’s instructions. (But for those who don’t have one, follow the instructions on my next recipe
- Garnish with whatever you want. I cut up Rafaello chocolates, drizzled vanilla sauce and a healthy dose of whipped cream. Fruits, chocolates, nuts as well can be added. Everything works for this recipe
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