Cookbook:Vanilla Ice Cream (Custard-Based)
| Vanilla Ice Cream (Custard-Based) | |
|---|---|
| Category | Ice cream recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 500 ml (2⅛ cups) full-fat milk
- 5 oz (140 g) caster sugar
- A few drops of vanilla essence
- 150 ml (⅔ cup) double cream
- 6 egg yolks
Procedure
[edit | edit source]- Pour milk into a pot with vanilla and bring almost to a boil.
- Beat together the egg yolks and sugar.
- Pour some of the milk into the egg mixture, whisking constantly.
- Pour egg and milk mix back into the pot, still whisking. Heat gently until thickened.
- Pour into a bowl and place in sink half-filled with cold water to cool.
- Stir occasionally, then chill in the fridge.
- Whip the cream and fold into the mix.
- Pour into an ice cream machine. Prepare as per your ice cream machine's instructions. Alternately, freeze in tub for 3 hours. Every hour, whisk the ice cream to stop ice crystals from forming.