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Vanilla ice cream

Recipe from: 12/1/1998 12:00:00 AM
Ingredients 5
Servings 0


  • 600
  • 300
  • 200
    castor sugar
  • 8
    large egg yolks
  • 5
    vanilla essence


Heat the milk, cream and castor sugar together in a heavy-based saucepan. Bring to the boil slowly and stir until sugar has dissolved. Beat the egg yolks and vanilla essence together until frothy. Pour the hot mixture slowly into the egg mixture, stirring constantly to prevent lumps. Return to the heat and cook very gently for 5 minutes, stirring constantly. Set aside to cool. Pour into a 2 litre container and freeze until mixture is frozen around the edges. Remove from the freezer and beat with an electric mixer until smooth and creamy. Return to the freezer and leave until it's beginning to set. Beat once more, then freeze until set. Dish up on its own or use to prepare one of the following ice-cream desserts. Preparation time: 5-10 minutes, plus freezing time Cooking time: 10-15 minutes Makes: 1,5 litres

Read more on: dairy

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