8
VANILLA ICE CREAM
10 EGG YOLKS (BEATEN)
3 CUPS HEAVY/CREAM
1 CUP SUGAR
2 VANILLA PODS
3 CUPS FULL CREAM MILK
(SCORED DOWN THE MIDDLE)
Optional:2
level teaspoons cornflower
(for a thicker texture or when using an ice cream maker with a
bowl that has to be frozen in advance)
1. Pour the milk into a saucepan and bring slowly to a simmer. DO NOT BOIL. Once mixture is
bubbling slightly, remove from heat. Place the vanilla pods into it and leave to infuse for about 20
minutes.
2. In a bowl, beat together the egg yolks and sugar (and cornflower if using it) until thick. Carefully
remove the vanilla pod from the pan of milk and scrape out any excess seeds into the milk. Whisking
constantly, pour the milk mixture into the mixture of egg yolks and sugar. Whisk until mixed well.
Pour the mixture back into the pan and heat gently, constantly stirring until the mixture thickens to a
custard - DO NOT BOIL OR MIXTURE WILL CURDLE. When you see a film form over the back of
your spoon, remove the saucepan from the heat. Let mixture cool completely.
3. When the custard base is completely cooled, stir in heavy cream and transfer to a chilled bowl. For
best results refrigerate the mix for at least 3 hours (overnight if you have the time). Transfer the
mixture into ice cream maker and freeze according to the instructions.
STRAWBERRY ICE CREAM
4 LBS FRESH STRAWBERRIES
4 CUPS FULL CREAM MILK
2 CUPS SUGAR (split into 2 1 cup. halves)
4 CUPS HEAVY CREAM
12 EGG YOLKS (beaten)
4 TSP VANILLA EXTRACT
Optional: 2
level teaspoons cornflower
(for a thicker texture or when using an ice cream maker with
a bowl that has to be frozen in advance)
1. De-stalk, wash and chop the strawberries into small pieces. Place in a mixing bowl and add 1 cup
of sugar. Mash well until you have a smooth mixture. Chill the mixture in the refrigerator.
2. Mix together the egg yolks, the remaining 1 cup of sugar (and cornflower if using it). Beat until
smooth. Pour the milk into a saucepan and heat gently on a medium heat until hot. DO NOT BOIL.
Then stir the hot milk into the egg and sugar mix. Mix well.
ICE CREAM RECIPES (CONT.)
