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vanilla ice cream although good on its own, this is the base for a number of other ice creams |
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5 free-range egg yolks 100g unrefined golden caster sugar 350ml full-fat milk 350ml double cream 1 vanilla pod - split length wise - seeds removed (use 2 pods if you like a strong vanilla flavour) place the milk into a saucepan and bring to a simmer with the split vanilla pod and seeds. leave to cool and infuse. whisk the egg yolks and sugar until combined. reheat the milk, pour half of the hot milk onto the egg
yolks and whisk well, then pour back into the saucepan and return to the
heat. cook over a low heat, stirring all the time until the mixture will
coat the back of a spoon. remove the vanilla pod and let cool. when churning is complete, transfer to a container and freeze for a few hours |
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