5 egg yolks (beaten)
4oz (100g) caster sugar
¾ pint (375ml) full cream milk
¾ pint (375ml) heavy/double cream
1 vanilla pod (scored down the middle)
Optional extra:
1 level teaspoon cornflour (for a thicker texture or when using an ice cream maker with a bowl that has to be frozen in advance)
Directions:
- Pour the milk into a saucepan and bring slowly up to boiling point but do not let it boil.
- Place the vanilla pod into it and leave to infuse for about 20 minutes.
- In a bowl, beat and mix together the egg yolks and sugar (and cornflour if using it) until thick.
- Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk.
- Pour the milk into the mixture of egg yolks and sugar whilst stirring.
- Pour the mixture back into the pan and heat gently, stirring until the custard thickens.
- Do not bring to the boil or it will probably curdle.
- When you see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
- Then, when the custard base is cold stir in the cream and transfer to a chilled bowl. For best results refrigerate the mix for at least 3 hours (overnight if you have the time). Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Serves 8-10.
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