Vanilla ice cream

Vanilla ice cream

By
From
100 Best Cakes and Desserts
Makes
2 litres
Photographer
Mark Roper

The best way to make this ice cream is to use an ice cream maker. If you use fresh, free-range eggs, full-cream milk and a good-quality vanilla pod, the result is incomparable. You can halve the recipe if you wish.

Ingredients

Quantity Ingredient
1 litre full-cream milk
1 vanilla pod
10 large egg yolks
310g caster sugar
500ml cream, whipped until firm

Method

  1. Pour the milk into a large saucepan. Split the vanilla pod in half lengthwise and scrape the seeds into the milk. Add the vanilla pod to the milk and bring to the boil.
  2. Using electric beaters, beat the egg yolks and sugar in a heatproof bowl for 8–10 minutes or until the mixture becomes lighter in colour and forms a ribbon. Slowly pour the hot milk onto the egg mixture and continue whisking until well combined.
  3. Return the mixture to the pan and, using a wooden spatula, stir thoroughly over medium heat. Make sure the spatula reaches all around the edges of the pan to prevent the custard from sticking. Stir for a few minutes or until the mixture has thickened slightly and lightly coats the spatula. Don’t allow the custard to boil at any stage, as it will curdle. Remove from the heat and strain into a bowl, stirring for a further 10 seconds. Set aside to cool.
  4. Gently stir the whipped cream into the cold custard. Churn in an ice cream maker until set. Transfer the ice cream to a 2 litre mould, cover and store in the freezer. It keeps well for a week, but the fresher it is, the better it tastes.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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