|1||vanilla — pod|
|8||eggs — just the yolks|
|150 g||castor sugar|
|60 ml||milk — powder|
|150 g||liquid glucose|
Slice the vanilla pod in half lengthways and scrape out the seeds. In a saucepan, heat the seeds and pods with the milk; don’t let it boil.
Beat the egg yolks, castor sugar, milk powder and glucose together until light and fluffy. Using a balloon whisk, gradually add the hot milk as you whisk. Wipe clean the inside of the milk saucepan with kitchen paper and pour the egg mixture back into it. Stir with a flat wooden spoon over medium heat. To test if it’s ready, lift the spoon from the mixture, draw a line across the back with your finger and if the line remains distinct, it’s ready.
Pour the mixture through a sieve into a clean bowl placed over a larger bowl of ice water and stir until it has cooled slightly. It’s important not to just leave the hot custard as is without stirring, because the heat from the pot will continue to cook it and it can curdle. Refrigerate the bowl until it has cooled completely.
Stir in the cream, pour the mixture into a shallow bowl and place it in the freezer. Beat the ice cream three to four times during the freezing process. This prevents large ice crystals from forming and ensures creamy, soft ice cream. If you have an ice cream maker, it’s even easier; follow the instructions and enjoy!
Words and image:Home magazine