Traditional vanilla ice cream
- 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
Bring the cream and milk to a simmer with the vanilla seeds.
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.
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.