Based on the French classic of Chantilly cream, I have taken it a step further by turning the magnificent accompaniment into a Gelato. Perfect for summer pies and Jellies.
All you need to make this -
1LT Fresh Cream
2 x Vanilla Beans - split lengthways and seed scraped out
180g Castor Sugar
method:
Bring the cream, vanilla seeds and pods to a simmering boil in a heavy based pot. Once it boils, remove the pot from the heat and leave to cool to room temperature. Place the pot back on the heat and bring to a boil again. Turn off the heat and stir in the sugar. Stir till the sugar has dissolved. Leave to cool completely. Strain through a fine sieve or chinois into the ice cream machine and churn according to manufacturers instructions.
If making by hand, place the cooled and strained cream mixture in a freezer proof bowl and freeze for 4 hours, taking it out and whisking it with an electric whisk every 30 minutes to break down the ice crystals. After the 4 hours of freezing and 30 minute whisking intervals you can leave the ice cream to set properly.
This is great on Tarte au Tatin, Fresh Fruits and even Summer Berries or Berry Jellies
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