Vanilla plus extra goodies equals heaven.
EASY VANILLA ICE-CREAM
MAKES 1 LITRE PREP 5 MINS + CHILLING + CHURNING COOK 10 MINS 13/4 cups milk 300ml thickened cream
1 tsp vanilla bean paste or extract
6 egg yolks
3/4 cup caster sugar
ONE Combine milk, cream and vanilla in a medium saucepan over medium heat. Bring to boil. Remove from heat. TWO Using an electric beater, whisk together egg yolks and sugar until thick and pale. Gradually beat in milk mixture until smooth.
THREE Return mixture to a clean saucepan. Stir over low heat for
8-10 mins, or until custard thickens and coats back of a spoon.
FOUR Cover surface of custard with plastic wrap to prevent “skin” from forming. Cool to room temperature, then chill until cold.
FIVE Pour custard into an ice-cream maker (or see box, right). Churn, following manufacturer’s instructions. Pour into a loaf pan. Cover with foil and freeze.