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Preparing time: 40 minutes
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Chilling: 5 hours, best overnight |
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Ingredients
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Method |
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1 vanilla pod
500 ml whipping cream
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Split the vanilla pod lengthways and scrape the seeds out. Add the pod and seeds to the cream. Bring to the boil and set aside.
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3 large or 4 small egg yolks
120 g caster golden sugar
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Whisk the sugar and egg yolks together until they turn pale and fluffy. It can take about 7 minutes.
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Gradually pour the hot cream over the yolk mixture whisking continuously until combined. Pour everything back into the pan.
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Cook the mixture at low heat stirring all the time until the custard thickens and coats the back of the wooden spoon. It can take about 10 minutes. The mixture can’t boil as it will turn into scrambled eggs.
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Transfer the mixture into a container and chill in the fridge until it’s completely cold for several hours. I always leave the custard in the fridge overnight which makes it full of vanilla flavour and entirely cold.
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Remove the vanilla pod from the custard. Pour the cold custard to the chilled bowl of the ice cream machine and proceed as per manufacturer’s instructions. Once it's made, pour the ice cream into a container and store in the freezer.
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