10
RECIPES
Please note that all spoon measurements are standard metric, so 1 tsp is 5ml and 1 tbsp is
15ml. We recommend using a set of measuring spoons for accurate results.
VANILLA ICE CREAM – Makes 500ml
Ingredients
Quantity
Whipping cream
180ml
Whole milk
180ml
Vanilla pods
1½ - slit down the centre
Egg yolks
4
Caster sugar
65g
WHAT YOU DO
Whip the cream and place in a saucepan with the milk and whole vanilla pods. Gently
bring to the boil, then take off the heat and allow to cool.
In a bowl, beat together the egg yolks and sugar.
Scrape out the vanilla seeds and add to the milk mixture.
Return the saucepan to the heat and gently bring back to the boil. Pour in the egg mixture
and beat together.
Allow to cool. As a guide set the timer on your ice cream machine for 25 minutes*.
Pour the mixture into the pre-chilled freezer bowl with the paddle running and leave to
freeze-churn.
If you prefer a firmer consistency, place the bowl of ice cream in your freezer for a further
30 minutes or so.
* Churning times are dependent on the ingredients being well chilled before use.
