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Recipe by Angela Nilsen

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1. Freeze the canister from the ice-cream machine a day before you make the ice cream (if your machine requires you to). Next day, mix the sugar, custard powder and cornflour with 2 tbsp milk to make a thin paste. Beat in egg yolks. Pour the rest of the milk into a pan, scrape in the vanilla seeds, add the pod, then bring to the boil. Pour this slowly over the cornflour mix, stirring all the time as you do so. Clean the pan, then pour the milk mixture and vanilla pod back into it. Cook over a medium heat, stirring all the time, until it just comes to the boil and is thick enough to coat the back of a spoon.
2. Remove from the heat, stir in the crème fraîche, then pour into a bowl. Place a piece of greaseproof paper over the surface to prevent a skin forming, then leave to cool. Put into the fridge until really cold for at least 4-5 hrs (preferably overnight).
3. Remove the paper and vanilla pod from the custard, then transfer the custard into a jug. Turn on the ice cream machine, then slowly pour in the custard. Leave to churn for 10-30 mins (depending on your machine). When it stops, spoon into a plastic container, cover with cling film and a lid, then freeze for at least 3-4 hrs. (Will keep for up to 1 month. Do not re-freeze.) For the best taste, remove from the freezer and soften in the fridge for 1-1½ hrs before serving. Serve with fresh fruit.

Per serving

148 kcalories, protein 4g, carbohydrate 17g, fat 8 g, saturated fat 4g, fibre 0g, salt 0.11 g

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• Angela

  25 June 2008

  Angela commented on this recipe

  Fabulous recipe - I'll be making this again.

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• Angela

  25 June 2008

  Angela rated this recipe

  

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• Angela

  25 June 2008

  Angela commented on this recipe

  And no, it's NOT Angela Nilsen with these comments.......

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• Hilarity

  10 July 2008

  Hilarity commented on this recipe

  I've recently made this ice cream and, although it was enjoyed, my family found it a bit "thin" tasting. That's because it is low fat. So the moral seems to be that if you want low fat you sacrifice the unctuousness of the ice cream. I found the use of creme fraiche instead of ordinary cream very interesting and will certainly use this again, but perhaps in the full fat version as I'm not overly worried about calories.

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• Hilarity

  10 July 2008

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• vikingqueen

  09 February 2009

  vikingqueen commented on this recipe

  Lovely ice cream, however I used semi skimmed milk and double cream instead of creme fraiche and it was fabulous!! Will become a regular feature in our house I think!

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Ingredients

• 85g golden granulated sugar or caster
• 1½ tsp custard powder
• 1½ tsp cornflour
• 500ml full-fat milk
• 2 egg yolks
• 1 vanilla pod , split in half lengthways
• 200ml carton half-fat crème fraîche
• lightly crushed raspberries or strawberries, to serve

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Difficulty and servings

Makes enough for 8 scoops

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Plus churning, and overnight chilling & freezing

Vegetarian, Low-fat

Ingredients

• 85g golden granulated sugar or caster
• 1½ tsp custard powder
• 1½ tsp cornflour
• 500ml full-fat milk
• 2 egg yolks
• 1 vanilla pod , split in half lengthways
• 200ml carton half-fat crème fraîche
• lightly crushed raspberries or strawberries, to serve

Per serving

148 kcalories, protein 4g, carbohydrate 17g, fat 8 g, saturated fat 4g, fibre 0g, salt 0.11 g

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