INGREDIENTS
300ml milk
1 vanilla pod, split lengthways, or you can use vanilla extract
3 medium egg yolks
50-75g golden caster sugar
300ml double cream
Recipe continues
METHOD
Pour the milk into a heavy-based pan, scrape the seeds out of the vanilla pod and add them along with the vanilla pod itself and heat slowly until almost boiling. Take off the heat and leave to infuse for about 20 minutes. Remove the pod.
Whisk the egg yolks and sugar together in a bowl until thick and creamy. Gradually whisk in the hot milk, then strain back into the pan. Cook over a low heat, stirring constantly, until the custard has thickened enough to coat the back of the wooden spoon; do not boil. Pour into a chilled bowl and allow to cool.
Fold the double cream into the cold custard until evenly blended. You can whisk the cream first if you are not using an ice-cream maker.
If using an ice-cream maker, pour the mixture into it and churn for 25-30 minutes until frozen. You can then transfer it to the freezer until desired.
Alternatively, freeze in a shallow container for approximately 2½ hours, whisking with a fork every half hour or so during freezing to break down the ice crystals and ensure an even-textured result.
Allow the ice cream to soften slightly at cool room temperature before serving. Scoop into balls and serve in individual bowls.
ANTONY'S TIPS
- Use a ration of 1 part rock salt to six parts ice in your ice cream maker. Always use rock salt as it has the best re-freezing properties.
- Don’t skimp - always use proper cream.
- Always add ingredients to the mix cold. This goes for the ice cream mix and for the add-ins. For example, if you want to add bits of chocolate pre-freeze it.
- If you want to flavour the ice cream with fruit be sure the fruit is ripe and add half of the fruit in puree form to enhance the flavour.
- Ice cream mix is best when it’s aged in the fridge overnight.