Vanilla Ice Cream
Once you master this recipe, you’ll be on your way to impressing your guests with smooth, homemade ice cream, best served in deepest summer.
What you’ll need
9 free range egg yolks
450ml double cream
375ml semi-skimmed milk
150g caster sugar
2 vanilla pods
Let’s get cooking
Combine the cream and milk in a heavy based pan. Split the vanilla pods and scrape out the seeds, then add the pods and the seeds to the cream mix. Bring to a simmer, whisk well and turn off the heat. Cover the pan and leave to infuse for 30min. Whisk the egg yolks in a bowl with the sugar, re-heat the cream mix and pour onto the yolks, whisking constantly. Return to the pan and place over a moderate heat. Bring the custard to 80°C, stirring constantly in a figure of eight motion as well as circles around the outside edge of the pan. It is a good idea to have a large bowl of very cold water to dip the base of the pan into should the custard start to scramble.
Once the custard is cooked, pass through a fine mesh sieve into a clean plastic container. Chill over ice, add the glycerine and refrigerate overnight. The following day churn in an ice cream machine then transfer to the freezer.
The glycerine will help to prevent the ice cream freezing too hard so it should keep well in the freezer for several weeks.
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