INGREDIENTS
1 Cup Dextrose
2 Cups Full Fat Lactose-free Milk
4 Egg Yolks
500ml Thickened Lactose-free Cream
1 Vanilla Pod
METHOD
Split open the vanilla pod, scrape seeds and thrown in seeds and pod into a large non-stick pan. Add all other ingredients and whisk to mix well. Mix solution on a medium heat without boiling. Stir constantly with a wooden spoon until the custard coats the back of the spoon. (About 170 degrees Fahrenheit) Once thickened, pour mixture into a bowl, cover the custard with glad wrap and place in the refrigerator to cool down for 2 hours. Once cooled, remove vanilla pod. Churn mixture in an ice-cream maker machine.
1 Cup Dextrose
2 Cups Full Fat Lactose-free Milk
4 Egg Yolks
500ml Thickened Lactose-free Cream
1 Vanilla Pod
METHOD
Split open the vanilla pod, scrape seeds and thrown in seeds and pod into a large non-stick pan. Add all other ingredients and whisk to mix well. Mix solution on a medium heat without boiling. Stir constantly with a wooden spoon until the custard coats the back of the spoon. (About 170 degrees Fahrenheit) Once thickened, pour mixture into a bowl, cover the custard with glad wrap and place in the refrigerator to cool down for 2 hours. Once cooled, remove vanilla pod. Churn mixture in an ice-cream maker machine.