Gran Milk Japanese Ice Cream

Gran Milk Japanese Ice Cream Direct from the Japanese manufacturer. The series is a premium ice cream to maximize the use of various technologies that brings together the company has cultivated through the dairy industry ever "Gran formula milk", the original taste of milk. Has realized a gentle taste to highlight the "natural sweetness and rich flavor" of milk, a refreshing yet rich, and it is the perfect dessert, to relax in the evening. It was released on August 27, because it was to order far exceeding initial sales plan, we had been temporarily suspended the sale from September 12.

Gran milk vanilla ice cream
In order to realize that the taste was extremely milky, not to just taste vanilla dare, and I milk. It is a commodity that is the basis of "Gran Meiji The Premium".

Gran raw milk and caramel ice cream

The caramel sauce, use the raw materials made ​​in Hokkaido milk outstanding compatibility with the "Grand milk." Enjoy a delicious harmony of the "Grand Milk" as the source and slightly bittersweet, sweet and savory raw caramel. 

Japanese Jersey Milk Vanilla Ice-Cream Recipe

Continuing from the Jersey milk Monaka bar article, here is a great recipe to make your own super rich, creamy Japanese Jersey Milk ice-cream. It has a lovely not too strong vanilla flavour with nice vanilla specs throughout the ice cream. Very gourmet!
Homemade Jersey Milk Vanilla Ice Cream Recipe

• 150grams granulated sugar
• 3 egg yolks
• 1/2 teaspoon pure vanilla extract
• one vanilla pod, split
• small pinch of salt
• 3 cups of Jersey Cream
• 3 cups full Jersey Milk

Mix sugar, split vanilla bean (scrape the seeds out and put them into the milk as well), and salt in top of double boiler; with the Jersey milk. Place over boiling water and cook until slightly thickened, around 10 minutes or so, stirring occasionally. Remove the vanilla pod.
Then reduce the heat so that water in bottom part of boiler is on a simmer. Beat eggs slightly and stir the hot milk mixture into it a little at a time to make a custard (and not scrambled eggs). Cook over the hot water 5 minutes, stirring constantly.
Remove from stove, chill. Add in the Jesrsey cream, add vanilla extract, stir a little then add it to your Japanese Ice Cream maker and churn until you get proper consistency. It makes around 2 litres of the creamiest vanilla ice cream you have ever had.