Clas­sic vanilla ice cream

Cool the cus­tard for this quickly by plac­ing one bowl in­side a larger bowl of iced wa­ter.

Easy Cook - - EVERYDAY ICES -

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

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