Cookbook | Ingredients | Recipes

Ingredients

• 500 ml (2 1/8 cups) full-fat milk
• 5 oz (140g) caster sugar
• a few drops of vanilla essence
• 150 ml (2/3 cup) double cream
• 6 egg yolks

Procedure

1. Pour milk into a pot with vanilla and bring almost to a boil.
2. Beat the egg yolks and sugar.
3. Pour some of the milk into the egg mixture, whisking constantly.
4. Pour egg and milk mix back into the pot, still whisking. Heat gently until thickened.
5. Pour into a bowl and place in sink half-filled with cold water to cool.
6. Stir occasionally, then chill in the fridge.
7. Whip the cream and fold into the mix.
8. Pour into an ice cream tub.
9. Prepare as per your ice cream machine's instructions.
10. Alternately, freeze in tub for 3 hours. Every hour, whisk the ice cream to stop ice crystals from forming.