Traditional vanilla ice cream
Ingredients
- 750ml (3 cups) fresh cream
- 250ml (1 cup) milk
- 1 – 2 vanilla pods, split and seeds reserved or
- 10ml (2 tsp) vanilla extract
- 200g (1 cup) sugar
- 10 egg yolks
Instructions
1
Bring the cream and milk to a simmer with the vanilla seeds.
2
In a separate bowl, whisk the sugar and egg yolks until the mixture is thick enough to coat the back of a wooden spoon. Pour the hot liquid onto the egg mixture (see Rudi’s Tips on page 72) and whisk well.
3
Strain the mixture and chill overnight in the fridge. Place it in an ice-cream machine and churn until it is soft and smooth. If you don’t have an ice-cream machine, strain the mixture and place it in the freezer until semi-frozen. Place the ice cream in a mixer with a whisk attachment and blend until smooth. Return it to the freezer and freeze until semi-frozen. Continue blending and freezing until there are as few ice crystals as possible.
