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Classic vanilla ice cream

This will get a 10 out of 10 from your family! - by Barbara Northwood
  • 17 May 2019
Classic vanilla ice cream
Prep: 10 Minutes - Cook: 20 Minutes - Moderately easy - Serves 6
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Good vanilla ice cream is smooth and creamy. Everyone will be very impressed when you tell them that you made it from scratch. Each of these recipes makes about 500g/1lb 2oz – the size of the average luxury-brand tub.

Ingredients

1 plump vanilla pod

300ml/½pt full-fat milk

300ml/½pt double cream

100g/4oz golden caster sugar

4 egg yolks

Method

  1. Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold.

  2. In a large bowl, whisk the sugar and egg yolks together for a few mins until they turn pale and fluffy. Put the vanilla cream back on the heat until it’s just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.

  3. At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, above). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, above). Transfer to the cold container and freeze.

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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