A classic vanilla bean ice cream
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
4
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Cuisine
American
A classic vanilla bean ice cream
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A classic vanilla ice cream recipe with a cooked custard.
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Ingredients
- 1 vanilla pod
- 250 ml milk
- 250 ml fresh cream
- 6 egg yolks free-range
- 85 g caster sugar
Instructions
- Split the vanilla pot lengthways and scrape out the seeds and add it to a pot with the milk and cream and heat. Once it has reached a boil, remove it from the heat and allow the vanilla to infuse for 15 minutes.
- Whisk the egg yolks with the sugar until they are pale and fluffy and doubled in volume.
- Return the vanilla milk to the heat and bring it back to a boil. Add half of this to the egg mixture (whisking all the time) and when this is mixed, add the other half. Empty the egg custard mix back into the pot, and cook over low heat for about 8 - 10 minutes until it has thickened. Stir constantly. To test whether the custard is ready coat the back of a spoon with it and run your finger across it, if the custard mix stays apart in a line it is thick enough. It is also ready if it reaches 82 C / 175 F on a thermometer.
- Strain the mixture through a fine sieve and then Liam suggested placing the bowl over ice to cool it down whilst you stir it further to prevent skin from forming. I skipped this step, placed some cling film over the top and let it cool at room temperature, and then in the fridge slightly.
- Pour the mix into an electric ice cream maker and churn this until it is firm. When it's made, transfer this into a storage container and freeze it until you are ready to serve. Allow the ice cream to soften slightly at room temp before serving.
Notes
- Store ice cream in the freezer for up to 3 months.
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