A BASE FOR ALL ICE- CREAMS

The Simple Things - - LIVING | OUTDOORS -

This vanilla cus­tard can be ‘cus­tomised’ with what­ever flavours you choose; to trans­form it into the hard stuff, you’ll need an ice-cream maker (and a freezer, of course). This recipe is based on Nigella’s ‘Egg-cus­tard ice-cream’ from Nigella Sum­mer (Chatto & Win­dus).

Makes just un­der a litre of ice-cream

500ml full-fat milk 1 vanilla pod 6 egg yolks 125g caster sugar

1 Put the milk, the vanilla seeds and the scraped pod into a saucepan and heat it to al­most boil­ing, re­move from the heat and leave to steep for 20 mins.

2 Whisk the yolks and sugar to­gether, then pour on the slightly cooled milk (pod re­moved) and whisk.

3 Pour a sink full of cold wa­ter and have a whisk to hand in case of cur­dling, then re­turn the mix­ture to a clean pan and heat slowly, stir­ring all the time. Once it has thick­ened enough to coat the back of a spoon and you can draw a clean line through it, re­move it from the heat. (If dur­ing the cook­ing process it shows any sign of cur­dling, re­move the pan from the heat im­me­di­ately, lower it into the cold wa­ter and whisk fu­ri­ously.)

4 It’s at this stage that you add any ex­tra flavours/in­gre­di­ents (see in­di­vid­ual recipes). Leave the cus­tard to cool com­pletely, then chill in the fridge for at least 2 hours be­fore churn­ing.

Creamy peach jelly, fresh fruit and rasp­berry ice-cream, driz­zled with rasp­berry sauce, de­serve all the flour­ish of a sun­dae

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