|250 ml||milk — full cream|
|100 g||castor sugar|
|450 g||cream — fresh, for whipping|
|5 ml||vanilla — extract|
Heat the milk in a small saucepan until hot, but not boiling.
Beat the sugar and eggs in a jug with a whisk and slowly pour the hot milk into the egg mixture, stirring all the time.
Pour the mixture
into the saucepan and heat gently, without boiling, stirring constantly
until it thickens slightly and coats the back of a spoon.
Cool down to room temperature and then add the cream and vanilla and mix.
Cool in the
refrigerator for at least 12 hours before preparing in the ice-cream
maker according to the ice-cream maker instructions.
Reprinted with permission of Pink Polka Dot. To see more
recipes, click here.