Vanilla ice cream

Vanilla ice cream

By
From
Spring
Makes
900 ml
Photographer
Andy Sewell

We serve a scoop of vanilla ice cream with several of our desserts. This is also the recipe I use for all ice creams that call for a custard base. It is straightforward, but calls for patience and care. The custard needs to be cooked through to avoid an overpowering eggy flavour and it must also be thick enough to suspend and hold any flavours to be added; it takes around 10 minutes to cook over the lowest possible heat. If you rush this stage by using a higher heat, your custard is liable to curdle. I find that I get the best ice cream if I make the custard the day before I intend to use it and chill it in the fridge overnight.

Ingredients

Quantity Ingredient
450ml organic double cream, (12-15 scoops)
350ml organic whole milk
1 vanilla pod, split in half lengthways
6 organic free-range medium egg yolks
120g caster sugar

Method

  1. Pour the cream and milk into a heavy-based pan. Scrape the seeds from the vanilla pod and add them to the pan with the empty pod. Slowly bring to just below a simmer. Turn down the heat to as low as possible and continue to heat for 5 minutes, then remove and set aside to infuse for 10 minutes.
  2. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and thick. Pour on the still-warm milk mixture, stirring as you do so. Return the custard to the cleaned pan and place over a very low heat. Stir continuously with a wooden spoon, using a figure-of-eight movement, until the custard is thick enough to coat the back of the spoon and leaves a channel when you run your finger along it.
  3. Immediately remove from the heat and strain through a fine sieve into a bowl. Allow to cool, then cover and chill in the fridge overnight.
  4. The next day, churn the custard in an ice-cream machine until thick and creamy, according to the manufacturer’s instructions. It is now ready to serve as a simple vanilla ice cream, or to transform into a flavoured ice cream. Store in an airtight container in the freezer until needed.
  5. Mango ice cream Prepare the vanilla ice cream base as above and chill overnight. Peel, stone and slice 2 ripe mangoes (preferably Alphonso) and place in a blender. Add a squeeze of lime juice and purée until really smooth. Fold the mango purée into the ice cream base and churn as above.
Tags:
Skye Gyngell
seasonal
Spring
London
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