Delicious on its own or use this as a base for any custard-like ice cream (eg. Toasted Oatmeal). Omit or reduce the vanilla depending on your intended end product.
I have to confess I now use a temperature probe (they cost a few pounds and are invaluable.) The temperature for the custard must be no more than 80C. A minimum is 70C. So I aim for about 75C. You can do this by eye by observing how the custard thickens and runs off the back of a spoon. The temperature probe approach makes sure you cook the eggs enough for safety but not enough to scramble them.
- 1 vanilla pod
- 300ml full-fat milk
- 300ml double cream
- 100g golden caster sugar
- 4 egg yolks
- Place a container in the freezer to chill (to hold the ice cream once it’s made). Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a couple of hours beforehand and left to go cold.
- In a large bowl, whisk the sugar and egg yolks together for a few mins until they turn pale and fluffy.
- Put the vanilla cream back on the heat until it’s just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
- Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until it is about 75C.
- Allow the custard to cool in the fridge until completely chilled. You may want to stir occasionally or keep a lid on it to prevent it forming a skin
- Chill the container you intend to hold the finished ice cream in the freezer. A warm glass bowl, for example, will just melt the finished product, so pre-chilled is best. A plastic container shouldn’t need to be chilled.
- Put the chilled custard in your ice cream maker and churn.