A BASE FOR ALL ICE- CREAMS
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