To start off the week of the icies, I thought I’d do a simple vanilla ice cream. Its summer and the perfect thing to cool you down in the heat. This recipe is from the Leiths Technique Bible. I haven’t adapted it or made any changes. It’s as is. The only difference is the churning method. I don’t have an ice cream churner, so all I do is semi freeze the ice cream and then using a whisk or a fork, I bring the frozen sides to the centre. It tends to freeze from the outside in, so bring the sides to the middle, breaking it down as it goes.
For the ice cream:
- 290ml milk
- 290ml whipping cream
- 1 vanilla pod
- 4 egg yolks
- 110g castor sugar
Start off by heating the milk and cream in a saucepan with the vanilla pod till the milk steams and tiny bubbles form around the edge of the pan.
Take the pan off the heat and let it sit for 10 minutes.
Remove the pod and scrape the seeds from the pod, adding it back to the milk.
Whisk the egg yolks with the sugar till pale and fluffy.
Slowly stir in the warm milk. Rinse the pan and return to the pot. Heat the custard till it is thick enough to coat the back of a spoon. Immediately sieve the mixture into a bowl.
Let the mixture cool and then transfer the mixture into the box you want to freeze the ice cream in.
I so-called churned the ice cream every few hours for about 24 hours, till the ice cream had set to my liking.