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Vanilla ice cream
- olivemagazine
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Serves 6
Easy
Total time: 20 mins
+ churning and/or freezing
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Impress your guests with a quick and easy homemade vanilla ice cream with just 20 minutes of prep. Serve alongside your favourite dessert or just on its own
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Ingredients
Nutrition
-
200ml whole milk
-
150g golden caster sugar
-
1 vanilla pod
split
-
568ml carton double cream
well chilled
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6 (freeze the whites to make meringues) egg yolks
Nutrition: per serving
- kcal665
- fat58.8g
- carbs29.4g
- protein6.2g
- salt0.12g
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Method
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step 1
Put the milk, sugar and vanilla pod in a pan with a pinch of salt and bring just to the boil. Leave to cool. Swish the vanilla pod around to release the seeds then pull it out (rinse and dry and stick it in your sugar jar) and reheat the milk. Beat the egg yolks together and whisk them thoroughly into the milk. Put the pan back over a low heat and stir until the custard is thick enough to coat the back of the spoon. Keep stirring and don’t let it overheat or you’ll end up with scrambled eggs. The whole process should take around 8-10 minutes.
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step 2
Pour the custard immediately through a fine sieve into the chilled cream. Stir.
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step 3
Pour into an ice-cream maker and churn until thick or pour into a freezer box and freeze. In both cases, freeze it in its box until you need it.
Authors
olivemagazine
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