Classic vanilla ice cream

Recipe uploaded by

Barney Desmazery

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Recipe by Barney Desmazery

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1. Place a container in the freezer. 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 few hours beforehand and left to go cold.
2. 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.
3. At this point, get a large bowl of iced water and sit a smaller bowl in it. 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 thickened. Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable. Transfer to the col container and freeze.

Per serving

396 kcalories, protein 5g, carbohydrate 21g, fat 33 g, saturated fat 18g, fibre 0g, salt 0.1 g

Latest comments and suggestions

• kathryn

  28 August 2008

  kathryn rated and commented on this recipe

  

  This is the best vanilla ice cream recipe Ive tried. Really creamy and smooth.

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Ingredients

• 1 plump vanilla pod
• 300ml full-fat milk
• 300ml double cream
• 100g golden caster sugar
• 4 egg yolks

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 1 plump vanilla pod
• 300ml full-fat milk
• 300ml double cream
• 100g golden caster sugar
• 4 egg yolks

Per serving

396 kcalories, protein 5g, carbohydrate 21g, fat 33 g, saturated fat 18g, fibre 0g, salt 0.1 g

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