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Vanilla ice cream

vanilla icecream


4 eggs

3 tablespoons honey

2 seeds of vanilla beans

2 cups of yogurt (10%)

250 g whipped cream

possibly 3 tablespoons of apricot liqueur

2 tablespoons cold water

Hand mixer with whisk

2 bowls


First the eggs are separated (into whites and yolks). Then beat the egg whites and the whipped cream into a first bowl with a hand mixer until stiff.

Put the egg yolks with just 2 tablespoons of honey, the vanilla pulp and the cold water in a second bowl and beat with a hand mixer until foamy.

Now add the remaining honey with the stiffly beaten egg white to the first bowl and continue beating the mixture briefly. Now add the yoghurt to the egg yolk cream (2nd bowl) and fold in the egg white cream honey (1st bowl).

If you want, you can add the apricot liqueur to the cream and season to taste.

Place the cream in the freezer for at least 4 hours. Stir again and again so that the ice cream retains a creamy consistency.

Tip: Add pieces of fruit such as apples, oranges or pears to vanilla ice cream, or with and/or alcohol, chocolate sauce, sprinkles, etc.

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