Rich Vanilla Ice-Cream recipe
information
A rich vanilla ice-cream recipe with an egg-based custard. Ice creams made with an electric ice cream maker are prepared somewhat differently, and the manufacturer's directions should be followed.
ingredients
2 cups (500 ml) milk
3 eggs
1 cup (200 g) caster sugar (superfine granulated)
scant 1/2 (us) cup (100 ml) double cream (heavy cream)
2 tsp vanilla essence
3 eggs
1 cup (200 g) caster sugar (superfine granulated)
scant 1/2 (us) cup (100 ml) double cream (heavy cream)
2 tsp vanilla essence
method
1. Heat the milk until almost boiling.
2. Beat the eggs and 100 g of the sugar together and add the hot milk, stirring well.
3. Return the mixture to the pan and cook, without boiling, until the custard coats the back of a wooden spoon.
4. Stir all the time. Strain, cover and leave to go cold.
5. When cold, whip the cream until semi-stiff.
6. Add the cold custard, vanilla essence, and the rest of the sugar.
7. Turn into a suitable container.
8. Chill until thoroughly cold, cover closely and half freeze
9. Beat the mixture well. Re-freeze until firm; label and store.
2. Beat the eggs and 100 g of the sugar together and add the hot milk, stirring well.
3. Return the mixture to the pan and cook, without boiling, until the custard coats the back of a wooden spoon.
4. Stir all the time. Strain, cover and leave to go cold.
5. When cold, whip the cream until semi-stiff.
6. Add the cold custard, vanilla essence, and the rest of the sugar.
7. Turn into a suitable container.
8. Chill until thoroughly cold, cover closely and half freeze
9. Beat the mixture well. Re-freeze until firm; label and store.
serving amount
serves 12
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
