Rich Vanilla Ice Cream

This recipe involves quite a bit of messing about but the end product is worth it. Don't let anyone else have any though or they'll pester you to an early grave to keep making it for them.

  • 4 egg yolks
  • 4 oz (110g) sugar
  • ½ pint (300ml) single cream
  • 2 tsps vanilla sugar or 12 drops (approx) vanilla extract
  • ½ pint (300ml) double cream

Beat the egg yolks and sugar until they are thick and creamy. Rinse out a small saucepan in cold water and heat the single cream with the vanilla sugar or extract. When nearly boiling pour slowly on the egg mixture, still beating. Place the bowl over a pan of simmering water (or use a double saucepan) and stir or gently beat the mixture until it begins to thicken. Cool. Whip the double cream lightly, fold in the custard mixture, and freeze.

Remove from the freezer one hour before serving and leave in the refrigerator.

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