Vanilla custard ice cream

Vanilla custard ice cream

By
From
Deep South
Makes
1 litre
Photographer
Andy Sewell

When I was a child, our church would host ice cream socials in the grounds. There would be a few stations set up around the yard, each with a different flavour, and the idea was that you would pass by each, socialising while having a scoop. We’d rush to every stand, hoping for a shot at all the flavours. Making this in an old-fashioned churn packed with ice and rock salt will give it a different texture from store-bought ice creams because the ice crystals are larger.

Ingredients

Quantity Ingredient
1 vanilla pod
750ml milk
110g egg yolks
115g caster sugar

Method

  1. Slit the vanilla pod open lengthwise and scrape out the seeds. Put the pod and seeds in a pan with the milk and bring to the boil. Remove from the heat, leave to cool, then leave overnight in the fridge, if possible.
  2. The next day, whisk the egg yolks and sugar together until light and airy. Bring the milk back to a simmer, then temper the egg yolk mixture by whisking in a little of the milk. Slowly stir in the remainder of the milk, then pour the mixture back into the pan and cook, stirring, over a medium heat, until it thickens enough to coat the back of a spoon. Leave to cool, then chill until very cold. Freeze in an ice-cream machine according to the manufacturer’s instructions.
Tags:
American
Southern cooking
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