Vanilla Ice Cream
- Prep Time: 15 minutes
- Cook Time: 3h 00 min
- Serving: 6
Nutrition facts (per portion)
- Calories: 257 kcal
- Carbohydrate Content: 21g
- Fat Content: 18g
- Protein Content: 3.5g
- Salt : 0.08
- Sugar Content: 21g
- Potassium: 2.7mmol / 105.3mg
- Phosphate: 3.2 mmol/ 105mg
Vanilla Ice Cream
Ingredients
- egg yolks - 3 (50g / 2 oz)
- caster sugar - 100g / 4 oz
- milk from allowance or low phosphate milk alternative (link to a definition of low phosphate milk alternative / substitute) - 300 mls
- vanilla essence - 1 teaspoon
- double cream - 150 mls
Instructions
- Place the egg yolks and the sugar in a mixing bowl and beat with a wooden spoon until the mixture becomes pale and creamy.
- Warm the milk, add the vanilla essence and gradually add to the eggs and sugar, stirring well.
- Strain the mixture into a bowl over a pan of simmering water.
- Cook over a gentle heat for about 30 minutes, stirring continually, until the mixture is thick enough to coat the back of the spoon. Do not allow to boil.
- Allow the mixture to cool, then stir in the cream and pour into a shallow ice tray.
- Place in a freezer for at least 2-3 hours. The ice cream will need to be stirred several times during the freezing process to prevent crystals from forming.
Per portion
- this dish provides ½ protein Dairy exchange.
- Check your daily allowances to see if you have enough remaining for this
Some advice from the Kidney (Renal) Dietitians:
'If you take a medication called a phosphate binder with your food, discuss this recipe with your Dietitian to see if you need to take a binder with it.'
