Ingredients
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
2 teaspoons vanilla extract (or according to taste - everyone's different!)
Separately, mix together the egg yolks and sugar pending thick.
Pour into this the hot milk, whilst continuously stirring.
Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.
When you can see a film form in excess of the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
This is the custard base and one you can use in a lot of other recipes.
When the custard base is cold, stir in the ice cream and vanilla extract, then transfer the whole combination into an ice cream maker and freeze according to the manufacturer's instructions.
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
2 teaspoons vanilla extract (or according to taste - everyone's different!)
Steps
First of all blister the milk (bring slowly up to boiling point in a saucepan). Separately, mix together the egg yolks and sugar pending thick.
Pour into this the hot milk, whilst continuously stirring.
Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.
When you can see a film form in excess of the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
This is the custard base and one you can use in a lot of other recipes.
When the custard base is cold, stir in the ice cream and vanilla extract, then transfer the whole combination into an ice cream maker and freeze according to the manufacturer's instructions.
