Basic vanilla ice cream

Recipe from: 9/1/1992 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 4
    egg yolks
  • 100
    castor sugar
  • 250
  • 250
    cream, whipped
  • 8
    vanilla essence


1. Beat the egg yolks and sugar together until the mixture is pale. 2. Heat the milk to just before boiling point and add to the sugar and egg mixture. Return the custard mixture to the saucepan and, stirring constantly with a wooden spoon, heat very gently until the mixture thickens and coats the back of the spoon. 3. Cool completely, then stir in the whipped cream and vanilla essence. 4. Pour the mixture into an ice cream machine and freeze/churn for 20 minutes. (If you don't have an ice cream machine, half freeze the prepared mixture in a rigid container and then whisk with a hand beater until smooth, to break down the ice crystals. The mixture can then be frozen until required. Extra whisking during the freezing process makes the ice cream even smoother.)

Read more on: dairy


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.