Homemade, real vanilla ice-cream

Unbelievable. It tastes like the sh*tty ice-cream that you can buy from a supermarket that contains ludicrous ingredients that you don't want! I hope you love it as much as us. We are utterly obsessed! 

Ingredients:

Method:

1. Whisk the egg yolks and sweetener together until smooth and slightly lighter in colour. This can take 1-2 minutes of thorough whisking.
2. Melt your ghee and allow it to cool until lukewarm but still liquid (to make sure it doesn't cook the egg yolks!).
3. Slowly drizzle the melted ghee into the egg mixture while whisking continuously. This helps emulsify the fat so it doesn't separate. It's easy, don't worry.
4. Add the vanilla and salt.
5. Gradually whisk in your cream, mixing until completely combined. For an extra silky texture, use an immersion blender briefly.
6. Optional as it will still work and be delicious regardless, but ideally, refrigerate the mixture for 2–4 hours, or overnight, until thoroughly chilled. This will help it not melt so speedy.
7. Pour into your ice cream churner and churn for approximately 20–30 minutes, or until thick and creamy and this will depend on your ice-cream maker.
8. Enjoy immediately as soft serve, or transfer to a container and freeze for 2–4 hours for firmer, scoopable ice cream.
9. To serve again, remove from the freezer 10-15 minutes before enjoying.

My tips: If you don't have an ice-cream maker, just whisk thoroughly and pour into a container that you can scoop from later on. You can also just pour the mixture into ice-cream moulds and enjoy that way!