Vanilla ice cream is a real treat. This vanilla ice cream uses a real vanilla custard, giving it a wonderfully rich, thick and creamy texture.
- 285ml double cream
- 300ml full fat milk
- 115g golden caster sugar or 75g caster sugar plus 40g brown sugar
- 1 vanilla pod
- 3 large egg yolks
- Frozen ice cream canister
- Ice cubes
Put the cream, milk and half the sugar into a large saucepan. Split the vanilla pod with a knife and scrape out the seeds, then add to the pan along with the split pod.
Cook over a low heat until just under boiling point, then take off the heat and set to one side for 30 minutes. Discard the vanilla pod. Meanwhile, whisk the egg yolks with the rest of the sugar until pale and thickened. Beat in around 1/4 of the cream mix, then put the rest of the cream back on the heat and bring back to just under boiling point.
Take the pan off the heat, then whisk the egg yolk mix into the cream mix. Pour into a bowl, then suspend over a pan of barely simmering water, making sure that the water doesn't touch the bowl. Cook, stirring constantly for 8-10 minutes with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Make sure that the custard doesn't boil.
Sit the custard in a bowl full of ice cubes. Leave for 20 minutes, stirring every now and then. Once cool, cover and leave in the fridge overnight.
To make the ice cream, pour the custard into a running ice cream machine. Churn according to manufacturer's instructions. If still too soft to eat, spoon into a tub and freeze for an hour or two, taking out of the freezer 15 minutes before serving.