Vanilla ice cream
|prep 25 mins, plus freezing cook 12 mins|
|ice cream machine desirable|
|freeze for up to 3 months|
1 vanilla pod
300ml (10fl oz) milk
3 egg yolks
85g (3oz) caster sugar
300ml (10fl oz) double cream
1 - Split the vanilla pod, scrape out the seeds, and put the seeds, vanilla pod, and milk into a heavy saucepan and bring almost to the boil. Remove from the heat, cover, and set aside for 30 minutes.
2 - Beat the egg yolks and sugar in a large bowl. Stir in the infused milk then strain back into the pan. Cook the mixture over a low heat, stirring constantly, until the mixture thickens slightly and just coats the back of a spoon. Do not boil the mixture or the custard will curdle. Pour the mixture back into the bowl and cool completely.
3 - Whisk the cream into the cooled custard. To freeze the ice cream by hand, pour the mixture into a freezerproof container and freeze for at least 3-4 hours, then whisk to break up any ice crystals. Freeze for a further 2 hours and repeat the process, then freeze until ready to use. To freeze using an ice cream machine, pour the mixture into the prepared freezer bowl and churn according to the manufacturer's instructions. This should take 20-30 minutes. Transfer to a freezerproof container and freeze until needed.
4 - To serve the ice cream, remove it from the freezer 20-30 minutes prior to scooping.
Variation: Coffee ice cream: Omit the vanilla pod and add 2 tsp of instant coffee powder or granules to the warm milk.
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