Vanilla ice cream

Vanilla ice cream

By
From
Sweet
Serves
6-8

It’s easy to adapt the basic ice cream recipe by changing just a few ingredients. The more cream or yolks you add, the richer it becomes. This richness is offset by the sugar. However, beware of adding too much. Sugar acts as a defrosting agent, so the more you add, the harder it is for your ice cream to set.

Ingredients

Quantity Ingredient
250ml milk
250ml double cream
100g caster sugar
1 vanilla pod
4 egg yolks

Method

  1. Place the milk, cream and half the sugar in a saucepan. Using a sharp knife, split the vanilla pod in half lengthways, remove the seeds and add to the milk mixture, together with the pod. Heat until just simmering.
  2. Meanwhile, place the remaining caster sugar and the egg yolks in a bowl and whisk them together. Pour the warm milk and cream on to them, whisking all the time.
  3. Return the mixture to the saucepan and cook, whisking all the time, until the bubbles start to disappear. Change to a wooden spoon and cook until the mixture thickens just enough to coat the back of the spoon – make sure that you do not boil the mixture. At this point you could use this as a custard (or chill it and use later).
  4. Pass the custard through a sieve into a bowl and leave to cool, then place the mixture into an ice cream machine. Churn until the ice cream has set.
  5. Once set, transfer the ice cream to a sealable container and freeze until it’s needed.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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