Rich vanilla ice cream

Rich vanilla ice cream

Custard base vanilla ice cream

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
250ml milk
375ml cream
1/2 vanilla bean
or 1 teaspoon natural vanilla extract
2 eggs
2 egg yolks
110g sugar
1/4 teaspoon salt

Method

  1. Scald milk, cream and vanilla bean, if using, in a heavy saucepan over low heat. Remove vanilla bean, or add natural vanilla extract, if using.
  2. Beat eggs, egg yolks, sugar and salt together in a heatproof bowl until thick and mousse-like. Stir in some scalded liquid.
  3. Place bowl over a saucepan of boiling water, add remaining liquid and cook, stirring, until thick (mixture should coat a metal spoon). Remove from heat and cool quickly over cold water, stirring occasionally.
  4. Pour mixture into container of a sorbetière or metal ice cream trays. Cover and place in freezer.
  5. To freeze, turn freezer to maximum or coldest setting about 1 hour before the mixture is prepared. Place the container of ice cream in the freezer and allow the mixture to semi-freeze.
  6. Transfer the mixture to a mixing bowl, whisk it thoroughly with a rotary or electric mixer, replace it in the ice cream trays, cover with foil and freeze again for 1–4 hours until frozen hard. Store in freezing compartment at normal setting. If liked, the beating process may be repeated when the ice cream is just firming. The time required to freeze ice cream varies greatly according to the freezing compartment and the mixture used.
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