Home > Comfort Food Recipes > Chill Out Desserts > Classic Vanilla Ice Cream
Classic Vanilla Ice Cream
Ingredients
1 vanilla pod
300ml/½ pint/1¼ cups semi-skimmed milk
4 egg yolks
75g/3oz/6 tbsp caster (superfine) sugar
5ml/1 tsp cornflour (cornstarch)
300ml/½ pint/1¼ cups double (heavy) cream
Details
Serves: 4
Method
1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy pan, add the vanilla pod and bring to the boil. Remove from the heat and leave for 15 minutes to allow the flavours to infuse.
2. Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. Set the vanilla pod aside and bring the milk back to the boil.
3. Whisk the egg yolks, sugar and cornflour in a bowl until the mixture is thick and foamy. Gradually pour on the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle heat, stirring all the time.
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it, then chill.
5. Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freezerproof container. Freeze for 6 hours or until firm enough to scoop, beating twice with a fork, or in a food processor.
6. Scoop into dishes, bowls or bought cones - or eat straight from the tub.
COOK'S TIP:- Don't throw the vanilla pod away after use. Instead, rinse it in cold water, dry and store in the sugar jar. After a week or so the sugar will take on the wonderful aroma and flavour of the vanilla and will be delicious sprinkled over summer fruits. Use it to sweeten whipped cream, custard, biscuits and shortbread.
VARIATION:- If you are using an ice cream maker: Stir the cream into the custard and churn the mixture until thick.
Energy 542Kcal/2245kj; Protein 6.8g; Carbohydrate 24.4g, of which sugars 24.4g; Fat 47.1g, of which saturates 27.4g; Cholesterol 309mg; Calcium 160mg; Fibre 0g; Sodium 59mg
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