Classic vanilla ice cream
Cool the custard for this quickly by placing one bowl inside a larger bowl of iced water.
Serves 6 Prep 10 mins plus cooling, Q Q churning and freezing Cook 20 mins Q
300ml full-fat milk 300ml double cream 1½ tsp vanilla extract or vanilla paste 100g caster sugar 4 egg yolks
1 Pour the milk, cream and vanilla into a pan and bring to the boil.
2 In a large bowl, whisk the sugar and egg yolks together for a few mins until pale and fluffy then gradually beat in the hot vanilla cream whisking until completely mixed.
3 At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the mixture back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened and coating the back of the spoon. Strain the custard into the bowl that is sitting in iced water and leave to cool. Churn in an ice cream machine until scoopable. Transfer to a container and freeze. PER SERVING 396 kcals, fat 33g, saturates 18g, carbs 21g, sugars 21g protein 5g, fibre none, salt 0.1g