This vanilla cream is perfect to serve with my Rhubarb Cobbler! It is quick and easy, just the way I want it 🙂
And now for the best part: If you freeze the cream you get vanilla ice cream! You need to whisk it quite stiff before freezing it. If you use an ice cream maker you will get perfect ice cream texture. You can also just pop it in a container into your freezeer and let it thaw at room temperature for about 20 minutes before serving. The texture will not be as perfect, but still pretty darn good!
Vanilla cream, 4-6 servings.
- 3 egg yolks
- sweetener equivalent to 2 tblsp sugar
- ½ tsp vanilla powder
- 1 1/3 cup, or 3 dl, double cream.
Whisk egg yolks with sweetener and vanilla powder until light and fluffy.
Add double cream. Continue whisking until cream has concistensy of your preference.