750 ml milk
4 eggs
3/4 cup (150 g) caster sugar (superfine granulated) (superfine sugar)
1/4 cup (2 oz) lump sugar
scant 1/2 (us) cup (100 ml) single cream
4 eggs
3/4 cup (150 g) caster sugar (superfine granulated) (superfine sugar)
1/4 cup (2 oz) lump sugar
scant 1/2 (us) cup (100 ml) single cream
method
1. Heat the milk until almost boiling.
2. Beat the eggs and caster sugar (superfine 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
5. Put the lump sugar into a small saucepan with a few drops of water and boil until a deep golden colour.
6. Stir in the cream, and when just back at boiling point, stir into the hot custard.
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.
10. Ice creams made with an electric ice cream maker are prepared somewhat differently, and the manufacturer's directions should be followed
2. Beat the eggs and caster sugar (superfine 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
5. Put the lump sugar into a small saucepan with a few drops of water and boil until a deep golden colour.
6. Stir in the cream, and when just back at boiling point, stir into the hot custard.
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.
10. Ice creams made with an electric ice cream maker are prepared somewhat differently, and the manufacturer's directions should be followed
serving amount
serves 6
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