Vanilla Ice Cream for Betty Bossi Ice Cream Machine

I got this Ice Cream machine from my two daughters for my birthday!! Betty Bossi Ice Cream Machine

Ingredients

200 ml whole milk

100 ml half-and-half cream

1 fresh egg

40 g sugar

1 vanilla pod

Method

In a saucepan, whisk together the milk, cream, egg, and sugar. Split the vanilla pod lengthwise, scrape out the seeds, add both, and bring to the brink of boiling over medium heat without stopping stirring.

Ingredients	Kept to boil on medium heat	Strained after stirring

Immediately remove the saucepan from the heat, stir for about 2 more minutes. Strain the cream into a large stainless steel bowl and let cool.

Kept to Cool	Ready to be poured into Betty Bossi Container	Ice Cream Container for freezer

Pour the cream into the ice cream container (without handle). Place the container flat in the freezer and freeze for at least 24 hours.

Note: for this ice cream, select the Ice Cream program.

Churned Frozen Ice Cream	Ready for Freezer - Read to eat

Place the container and its frozen contents into the bowl (with handle) of the ice cream maker. Close the lid properly, select the desired portion (Top, Bottom, Full). Choose the Ice Cream program and start. Once the process is finished, open the lid and if the ice cream is still lumpy, select the same portion again and start Re-Spin to achieve a creamy consistency.

NB. You can easily prepare this vanilla ice cream in advance. Just freeze the mixture for at least 24 hours, it will then be ready to use and will turn into a creamy ice cream in a few minutes.

NB: for a cinnamon version, add ¾ tsp of cinnamon to the ice cream before starting Re-Spin to finish the ice cream.

NB: for a caramel version, add 1 tbsp of caramel spread (e.g., Lotus) to the ice cream before starting Re-Spin to complete the preparation.

NB: Preparation and setup: 20 min. + freezing: 24 hours