Sonja's FIRE-friendly Vanilla Ice Cream

4 x 250 ml Fresh Cream
150 g Xylitol
9 large Eggs
10 ml Vanilla paste
10 ml Vanilla essence
5 ml Vanilla powder or 1 vanilla pod scraped out, place the empty pod into the cream during the heating process only

Separate the eggs carefully. No egg white should be mixed with the yolks.
Add the xylitol and the vanillas to the egg yolks in a mixing bowl and beat until it forms a white, almost stiff mixture.
Heat the cream to just below boiling point (while keep beating the egg and xylitol mixture). Slowly add the hot cream to the egg and xylitol mixture using a soup ladle.
Add a pinch of salt.
Allow mixture to cool in the refrigerator for at least 12 hours.
Scrape the mixture into the ice cream machine and churn for 45 to 60 minutes. Scoop into a glass bowl, freeze and enjoy.

Separate the eggs carefully. No egg white should be mixed with the yolks.
Add the xylitol and the vanillas to the egg yolks in a mixing bowl and beat until it forms a white, almost stiff mixture.
Heat half the cream (500 ml) to just below boiling point (while keep beating the egg and xylitol mixture). Slowly add the hot cream to the egg and xylitol mixture using a soup ladle. Add a pinch of salt.
Allow mixture to cool in the refrigerator for at least 12 hours.
Once the custard has cooled for 12 hours in the fridge, the remaining 500 ml cream should be whisked to stiff peaks.
Fold the reserved whipped cream into the chilled custard. Then place it in a suitable container and store in the freezer overnight.

Scoop in layers and drizzle melted 85% or 90% dark Lindt chocolate between the layers and on top of the ice cream.
You can also melt Lindt chocolate, about 3 to 4 slabs together with the cream, then add it to the eggs, and once cooled you’ll have chocolate ice cream.

Tried this recipe?Let us know how it was!