Vanilla Ice Cream (6 servings)

Vanilla Ice Cream (6 servings)

Vanilla Ice Cream (6 servings)

Vanilla Ice Cream (6 servings)

Ingredients

•    1 vanilla pod or reel vanilla extract
•    1 1/4 pints (700ml) milk
•    6 egg yolks
•    10 oz (275g) caster sugar
•    a pinch of salt

Preparation Method:

  • If using a vanilla pod, halve it length ways and put it into a heavy saucepan with the milk.
  • Heat gently to near boiling point, then remove from the heat and set it aside for 30 minutes
  • If using vanilla extract, no need to heat the milk.
  • Add vanilla extract to taste once the custard has cooled
  • Combine the egg yolks, sugar and salt in a bowl.
  • Whisk until the mixture is very pale and falls back leaving a trail when the beaters are lifted.
  • Strain the milk and gradually whisk it in.
  • Return the mixture to the pan and cook it over a very low heat, or in the top of a double boiler, string constantly until the custard is thick enough to coat the back of a wooden spoon.
  • Remove the custard from the heat and set it aside to cool, stirring it time to time to prevent a skin formation.
  • Vanilla extract should be added at this point nothing that the flavour will fade with freezing.
  • Freeze in a freezer, vigorously whisking the partially frozen ice at least once during the freezing process.





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