Vanilla Ice Cream Double cream Vanilla pod split Caster sugar Water Egg yolks

Method 1. Scald the cream (ie bring almost to boiling point, then remove from the heat) and add the vanilla pod. Leave to infuse until the cream is completely cool. Scrape out the tiny seeds from the pod and leave in the cream. 2. Over a low heat dissolve the sugar in the water, then turn up the heat and boil rapidly too 121°CLeave the mixture to cool for just 1 minute. 3. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. 4. Whisk in the cream. Then pour into an ice cream machine and churn until frozen.

500ml 1 100g 150ml 4

Vanilla Ice Cream Milk Vanilla pods split and seeded Milk powder Whipping cream Egg yolks Sugar 1l 10 50g 150ml 10 150g

Method 1. In a heavy-bottomed saucepan, boil the milk with the vanilla, milk powder and cream. 2. Whisk the yolks and sugar together and pour on a little of the hot cream. 3. Return the egg mixture of the pan and on a low heat take it to 82°C 4. Pass through a chinois and chill. 5. Churn in an ice-cream machine.

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