Elle (South Africa) - - INSPIRE -

Makes 750ml


125ml (½ cup) Pino­tage

7 egg yolks (from large eggs)

375ml (1¾ cups) full-cream milk

375ml (1¾ cups) dou­ble cream (nor­mal cream will work too)

180g cas­tor su­gar

1 vanilla pod

Op­tional: Add a tea­spoon of pink food colour­ing (use this only if you’re un­happy with the colour of your cus­tard)


Pour the wine into the egg yolks and whisk un­til com­bined.

Place the milk, cream and su­gar in a pot and place on a medium heat. Do not boil. You just want the su­gar to melt. Once it’s melted, re­move the liq­uid from the heat.

Cut the vanilla pod length­ways, scrape the vanilla seeds out and add them to the hot milk and cream liq­uid. Stir.

Slowly pour the hot liq­uid into the egg yolk and wine mix­ture and stir un­til well com­bined.

Strain the mix­ture through a sieve into a clean con­tainer or bowl. This is your ice­cream mix­ture or cus­tard. Place a piece of plas­tic wrap di­rectly on the sur­face of the cus­tard and al­low it to cool down at room tem­per­a­ture.

Place the cus­tard in the fridge and al­low to rest for at least 12 hours.

Af­ter re­mov­ing the cus­tard from the fridge, you can ei­ther pour it into your ice-cream ma­chine to churn or be­gin the man­ual ice­cream churn­ing process. Once it’s churned suf­fi­ciently, al­low it to set for about six hours in the freezer. Scoop and en­joy!

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