Ba­sic vanilla ice cream with vari­a­tions

Friday - - Wanted -

(makes 1.2 litres)

Prep time: 45 mins In­gre­di­ents 500ml full-fat milk 500ml thick cream 2 vanilla pods 12 large egg yolks 100g caster sugar Method: 1. Pour milk and cream into a pan over a medium heat. Cut vanilla pods open length­wise and scrape out seeds. Add pods and seeds to milk and cream. 2. Mean­while, beat egg yolks and caster sugar to­gether un­til light and fluffy. 3. Re­move cream and milk mix­ture from heat as soon as it starts to boil and pour a third of it into egg yolk mix­ture while con­tin­u­ously beat­ing. Pour ev­ery­thing back into left­over cream and milk mix­ture and cook on a very low heat, stir­ring con­tin­u­ously with a wooden spoon un­til cus­tard starts to thicken. (To know when it is ready, dip spoon into cus­tard and draw a line across back of spoon with a knife. If line holds its shape, it’s ready.) 4. Once cooked, re­move pan from heat and pour cus­tard through a sieve into a clean mix­ing bowl. Leave to cool over a bowl of ice wa­ter, then re­frig­er­ate un­til cold.

Freez­ing time: at least 4 hours 5. Once cold, pour cus­tard into a shal­low con­tainer and place in freezer. Re­move from freezer and beat mix­ture to break ice crys­tals at least three times dur­ing freez­ing (this en­sures a smooth, creamy con­sis­tency). Freeze for at least 4 hours or un­til hard enough to scoop. Vari­a­tions: Choco­late ice cream Break 200g good-qual­ity dark choco­late into pieces and heat with cream and milk, then fol­low orig­i­nal recipe. Add 150g of finely chopped choco­late to cus­tard just be­fore freez­ing. Fruit ice cream Blitz 500g chopped fruit – such as straw­ber­ries, mango, apri­cots and berries – in a blender. Fol­low orig­i­nal recipe and add fruit purée to cus­tard just be­fore freez­ing. Raisin and nut ice cream Soak 175g raisins in 100ml pineap­ple or ap­ple juice for at least 1 hour. Fol­low orig­i­nal recipe and add fruit and 75g roasted chopped peanuts to cus­tard just be­fore freez­ing.

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