Effortless Vanilla Icecream (with finowhip)

Name: Effortless Vanilla Icecream (with finowhip)
Total time: 3300 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 cup finowhip (powdered cream); 40 g icing sugar; 1 drop concentrated vanilla flavoring (or 1 tsp vanilla extract); 2 egg yolks; 300 ml fullfat milk (very cold)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

This is my first attempt at icecream with finowhip. Finowhip is an artificial cream premix. It firms up quite quickly and keeps fresh longer than freshcream. I had my doubts about using it to make icecream but I just went with it and the results were awesome!👌. My icecream was much silkier and did not have an oily feel to it. I had to makeup the measurements as I went so it required much more freezer time after churning than regular icecream to the point I thought it would be icy (but it wasn't 💃)

#icecreamdessert

Bianca Mwale @bianca_eatsy

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Ingredients

55 minutes

6 servings

1 cupfinowhip (powdered cream)
40 gicing sugar
1 dropconcentrated vanilla flavoring (or 1 tsp vanilla extract)
2egg yolks
300 mlfullfat milk (very cold)

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Steps

55 minutes

1

Beat sugar, vanilla, and egg yolks until pale and fully combined with no visible lumps of sugar
2

Add 200ml of milk to the egg mixture and stir, thoroughly scraping the sides and bottom of the bowl
3

In another bowl combine the remaining milk and the finowhip. Whip until just slightly stiff. Then fold it into the egg mixture
4

Cover the bowl with cling firm and refrigerate for 3hours before processing the mixture in your icecream maker
5

Process according to the instructions of your icecream maker. Transfer the churned icecream into a freezer container and leave in the freezer for 3hours or until set
6

Serve decorated with jimmies, chocolate shavings, melted chocolate drip, nuts, plain, etc. You can even enjoy it on an icecream cone like I did when I was feeling a little extra