Old-fashioned vanilla ice-cream

Old-fashioned vanilla ice-cream

By
From
The Margaret Fulton Cookbook
Serves
8
Photographer
Geoff Lung

This is a fabulous creamy ice-cream for those who appreciate the sweet fragrance of fresh vanilla. Add a little fruit, such as berries, to the mixture to make a fruit ice-cream. Just remember that if extra sugar or sweet fruit pulp is added, the ice-cream will take longer to freeze.

Ingredients

Quantity Ingredient
2 cups milk
1 vanilla bean, split lengthwise
1/4 cup caster sugar
6 egg yolks
1 cup cream

Method

  1. Heat the milk, vanilla and half the sugar in a saucepan until it comes to the boil. Cover with a lid and stand for 15 minutes. Beat the egg yolks with an electric mixer and gradually add the remaining sugar until light and fluffy. Bring the milk mixture back to the boil. Cool slightly and stir in the egg mixture. Cook over a low heat until the mixture forms a thin custard and coats the back of a spoon. Remove the vanilla bean and cool the custard.
  2. Beat the cream until firm and fold through the cooled custard. Pour into an ice tray, cover tightly with foil and freeze until a 2 cm solid rim has formed around the edge. Transfer to a chilled bowl and beat vigorously with an electric mixer or rotary beater, until the ice particles have broken up. Return to the tray, re-cover with foil and freeze until firm and creamy. Alternatively, use an ice-cream maker and follow the manufacturer’s directions.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again