Vanilla plus ex­tra good­ies equals heaven.

Homes+ (Australia) - - CONTENTS -


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.

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