Vanilla ice cream base

Vanilla ice cream base

By
From
New Middle Eastern Food
Makes
1.5 litres
Photographer
Mark Roper

This very useful Italian-style vanilla ice-cream mixture can be used as the base for all sorts of flavourings. We find it simpler to make than a French custard-based method; it is quick and virtually foolproof and results in a luscious, creamy ice cream.

Ingredients

Quantity Ingredient
250g caster sugar
1 vanilla bean, split and seeds scraped
250ml water
10 free-range egg yolks
1 litre cream

Method

  1. Put the sugar, vanilla seeds and water in a small saucepan and dissolve over a gentle heat, stirring occasionally. (Use the scraped pod to perfume your sugar canister.) When the syrup is clear, increase the heat and bring to a rolling boil.
  2. Meanwhile, put the egg yolks into an electric mixer and whisk until thick, pale and creamy. With the motor running, slowly pour the sugar syrup onto the egg yolks. Continue whisking for about 5 minutes, or until the mixture cools. You will see it dramatically bulk up into a soft, puffy mass. Fold in the cream and chill in the refrigerator.
  3. Pour the chilled mixture into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to the freezer until ready to serve.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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