- 4 egg yolks
- 1/2 pint milk
- 1/2 pint double/heavy cream
- 1/2 cup sugar
- 1 vanilla pod (sliced down the middle)
Pour milk into saucepan and bring pan slowly to boiling point. Place vanilla pod into it and leave to infuse for about 20 minutes. In bowl, beat and mix together egg yolks and sugar until thick. Carefully remove vanilla pod from pan of milk and scrape out seeds into milk. Pour milk into mixture of egg yolks and sugar while stirring. Pour mixture back into pan and heat gently, stirring until custard thickens – DO NOT BRING TO BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of a spoon, it?s time to remove saucepan from heat. Let it cool.. When custard base is cold, stir in cream. Transfer mixture into an ice cream maker and freeze according to manufacturer’s instructions.
This recipe uses a custard base* – ideal for making a rich and creamy homemade vanilla ice cream.
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