Vanilla ice cream

Vanilla ice cream

By
From
A la Grecque
Makes
1.5 litres
Photographer
Mark Roper

Use this recipe as a base mix for making any number of ice creams, simply by adding different flavours and fruits. Add 500 ml lemon curd, for instance, to make a delicious lemon ice cream. Alternatively, fold in any variety of fresh or frozen berries or crushed, toasted hazelnuts and Frangelico instead of kirsch.

If you are interested in making your own ice creams regularly at home, then I suggest you invest in a sugar thermometer and an ice cream machine. A thermometer takes the guesswork out of making the base mixture (and is invaluable in all sorts of other desserts as well). A machine makes the whole business of churning so much easier, and you really do get a smoother, richer ice cream as a result.

Ingredients

Quantity Ingredient
500ml milk
500ml pouring cream
1 vanilla pod
12 egg yolks
300g caster sugar
60ml kirsch

Method

  1. Combine the milk and cream in a heavy-based saucepan. Split the vanilla pod and scrape the seeds into the pan. Add the pod as well and bring to a simmer.
  2. Half-fill another large saucepan with water and bring to the boil. Whisk the egg yolks with the sugar in a bowl until pale and creamy. (A stainless steel bowl is best, as it is a good conductor of heat.) Slowly pour the hot milk and cream onto the egg mixture, whisking continuously. Sit the bowl on top of the saucepan of boiling water, making sure the water doesn’t touch the bowl. Cook, stirring continuously with a wooden spoon, until the temperature reaches 83ºC. If you don’t have a thermometer, the custard should be thick enough to coat the back of the spoon.
  3. Remove from the heat and strain through a fine sieve. (The vanilla pod can be rinsed, dried and used to perfume a jar of sugar.) Allow the custard to cool then stir in the kirsch. When ready to churn, tip into an ice cream machine and churn according to the manufacturer’s instructions. Transfer to a plastic container and freeze, it will keep for up to a week but may become icy if kept any longer.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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