Cuisinart ICE100BCU, User Manual

Page: 19 / 32

19
Vanilla Custard Ice Cream
400ml whole milk
400ml double cream
200g granulated sugar
1 vanilla pod, split down the middle
5 large egg yolks
pinch of salt
n
In a medium saucepan over a medium-low heat whisk together the milk, cream, half of
the sugar, salt and the scraped vanilla bean (including the pod). Bring the mixture to
the boil.
n
Whilst this is heating, combine the egg yolks and the remaining sugar in a medium
bowl. Beat the mixture until pale and thick.
n
Once the milk/cream mixture has come to the boil remove the vanilla pod. Pour the
mixture onto the egg mixture whisking as you go.
n
Wash out the saucepan and pour in the custard mixture stirring continuously for up
to 10 minutes or until the custard begins to thicken. Do not bring to the boil as it may
curdle.
n
When you can see a film form over the back of the spoon remove the saucepan from
the heat and leave to cool stirring every so often.
n
Cover and refrigerate for at least 2 hours, preferably overnight.
n
Whisk the mixture again thoroughly. With the ice cream paddle fitted pour mixture
into the ice cream maker. Cover with lid.
n
Turn the appliance on and set the timer for 40-50 minutes
n
To produce a firmer ice cream churn in the ice cream maker for longer.
n
Serve or store in an airtight container in the freezer