Ingredients:
5 egg yolks (beaten)
4oz (100g) caster sugar
¾ pint (375ml) full cream milk
¾ pint (375ml) double cream
3 teaspoons vanilla extract
Optional extra: 1 level teaspoon cornflour (for a thicker
texture)
vanilla ice cream made with vanilla extractFirst of all
beat and mix together the egg yolks and sugar (and
cornflour if using it). stirring well and beat until
smooth. Pour the milk into a saucepan and heat gently on a
medium heat until hot. DO NOT BOIL. Then stir the hot milk
into the egg and sugar mix. Mix well. Pour the mixture
back into the saucepan and heat gently, stirring
frequently. DO NOT BOIL. After several minutes it will
start to thicken into a custard. At this point remove the
pan from the heat and leave to cool.
When the custard has cooled, transfer to a chilled bowl.
For best results refrigerate the mix for at least 3 hours
(overnight if you have the time). When the custard is
thoroughly chilled, pour the double cream into a separate
mixing bowl and whip until slightly fluffy. Stir the
whipped cream into the chilled custard mixture. Stir into
this the vanilla extract.
Take your ice cream recipe mixture and carefully pour it
into the bowl, then chill in the fridge for up to 2 hours,
checking on it after 1 hour. The reason it can take longer
than an hour is when a recipe mixture has had cooked
ingredients added, therefore thorough chilling will take
longer.
Take the bowl out of the fridge and transfer to the
freezer for about half an hour. Then check just how much
the mixture has frozen - ideally, it should have started
to freeze at the edges but not fully through to the
centre.
Take the bowl out of the freezer and beat the ice cream
mixture until it’s creamy once again (to dislodge and
break up the ice crystals that have formed).
Put it back in the freezer for another half hour-hour,
then remove and once again beat with a whisk.
Do this again so that you have beaten the mixture a total
of 3 times whilst freezing in between.
Put the mixture back into the freezer for a final time
until it’s ready to eat. This can take anything from 30
minutes upwards, depending upon the quantity and type of
ice cream you’re making and also how you like the
consistency of your ice cream (some people like it softer,
some harder).
1055
