Basic vanilla ice cream
This basic vanilla ice cream can be used as a base recipe for other kinds of ice creams – coffee, nuts, chocolate, berries etc.. This version is made with milk and single cream so it’s lighter than the normal, full-cream versions.
Ingredients
Method
- Split the vanilla rods. Pour the milk and the cream into a pan, add the vanilla rods, and heat to simmering point. Pull the pan off the stove, scrape the vanilla seeds into the milk, discard the rods. Cover and leave to rest.
- Cream the sugar with the egg yolk a using electric mixer until light and fluffy.
- Pour the luke-warm vanilla milk into the egg mixture while whisking constantly.
- Cook over very low temperatures for about 15 minutes until you get a thick cream. Stir constantly and do not allow to boil!!!
- When the cream coats the back of the wooden spoon, it is ready. Pour it into bowl or jug, cover and let it cool completely.
- Transfer to an ice-cream maker and follow the instructions.
- Alternatively pour the cream into a flat, frost-proof tray and place it in the freezer. After 2 hours whisk with a hand-held electric mixer. Repeat this every hour for 3 more times.