5
150g / 6oz castor sugar
1 Combine the cream, milk and vanilla essence in a pan and bring almost to the boil.
Set aside to cool. Slightly.
2 Meanwhile, in a large bowl, whisk the egg yolks and the sugar together until thick and
pale in colour.
3 Stirring continuously, pour the milk/cream mix onto the whisked egg and sugar.
Ensure that the sugar is completely dissolved.
4 Return the mix to the pan and ,over a very low heat, continue to stir until the mix coats
the back of the spoon.
5 Allow the mix to coo. Thoroughly.
6 Pour the mix into the Ice Cream Maker and mix until firm (about 30 mins).
Variations:-
Chocolate
Omit the cream and replace with 100g/4oz of plain chocolate that has been melted in a
basin over a pan of boiling water.
Nuts
Add 100g/4oz of chopped nuts to the ice cream mix just before serving.
Strawberry ice cream
Ingredients
400g/1 lb ripe strawberries
200ml/8fl. Oz double cream
75g/3oz castor sugar
Juice of 1/2 lemon
1 Puree the strawberries.
2 Mix the sugar, cream and lemon juice into the puree.
3 Place the mix in a refrigerator to cool.
4 When the mix is cool, pour into the Ice Cream Maker and mix until firm.
Variations:-
Any soft fruit can be substituted for the strawberries. The sweetness of the mix will depend
on the fruit used, so remember to test it for sweetness before freezing.
Please note:
The length of time that the mix takes to freeze down depends on:
The quantity and composition of the mix. Addition of alcohol to the mix will inhibit
freezing.
The original temperature of the mix
Room temperature.
