Are you in the mood for some good and rich homemade ice cream?
Then you’ve found a good place!
This vanilla ice cream is incredibly easy to make. All you need to do is combine only three ingredients! Yes! Just three! Great, ha? After that you just freeze the mixture in the back of your freezer for a couple of hours and the feast can begin!
You know what? I really think you should try this! It is soooooo good!
1. To make your ice cream, first, in a larger bowl, whip the heavy cream until stiff peaks form.
2. Add the condensed milk and the vanilla extract in the bowl.
3. Gently fold to combine.
4. Now for the freezing part – pour the mixture into a freezer friendly container.
5. Smooth out the surface and put a lid or plastic wrap on the container.
6. Place the container in the back of your freezer and let freeze for at least 6 hours.
Crêpes have always been a very dear-to-the-heart dessert here in our household. We just love them to bits. This recipe or this recipe or this recipe might be a good proof of that.
When I recently stumbled upon a recipe that used pastry cream for a crêpe filling I became quite intrigued to learn what this thing called ‘pastry cream’ might be. And why have my crêpes been missing it all those years? As it turned out, the pastry cream is a simple-to-prepare vanilla custard. It tastes very lovely. And with the addition of fresh fruit, it will turn your crêpes into a finger licking summery treat! Recommended! Yum, yum!
Here’s how you can make this recipe too…
1. To make the pastry cream, in a medium saucepan or pot, combine the milk, little bit of the sugar and the vanilla bean cut in half lengthwise. Place the pot over medium heat.
2. Meanwhile, in a medium bowl, beat the eggs with the remaining sugar until the mixture has lightened in color. Then add the flour and cornstarch. Whisk again to combine.
3. When the milk is steaming and almost boiling, remove the vanilla bean halves, scrape the seeds out and add the seeds back into the milk mixture. Whisk to combine. Then pour the hot milk over the egg mixture, a few tablespoons at a time, whisking constantly, until the mixture is homogeneous. Transfer the mixture back to the pot and continue whisking constantly until the mixture has thickened and boiled for a good minute.
4. Take the mixture off the heat. Let cool. Then transfer to the fridge and let cool completely.
5. Prepare the crêpe batter by whisking together all the ingredients. Cook the crêpes in a buttered or oiled preheated cast-iron or a non-stick pan on medium heat.
6. To serve, top each crêpe with a generous dollop of pastry cream and lots of strawberries.
A scoop of ice cream and some chocolate topping might be good additions too.
Finishing touches: 2 pints (1 kg) fresh strawberries, hulled, sliced and mixed with a touch of sugar to bring out the fruit juices
ice cream and chocolate topping (optional)
Instructions
To make the pastry cream, in a medium saucepan or pot, combine the milk, little bit of the sugar and the vanilla bean cut in half lengthwise. Place the pot over medium heat.
Meanwhile, in a medium bowl, beat the eggs with the remaining sugar until the mixture has lightened in color. Then add the flour and cornstarch. Whisk again to combine.
When the milk is steaming and almost boiling, remove the vanilla bean halves, scrape the seeds out and add the seeds back into the milk mixture. Whisk to combine. Then pour the hot milk over the egg mixture, a few tablespoons at a time, whisking constantly, until the mixture is homogeneous. Transfer the mixture back to the pot and continue whisking constantly until the mixture has thickened and boiled for a good minute.
Take the mixture off the heat. Let cool. Then transfer to the fridge and let cool completely.
Prepare the crêpe batter by whisking together all the ingredients. Cook the crêpes in a buttered or oiled preheated cast-iron or a non-stick pan on medium heat.
To serve, top each crêpe with a generous dollop of pastry cream and lots of strawberries.
