This gloriously simple icecream can't be beaten. All the complicated fancy icecreams out there, the cookie cream confections and english toffees are just blown out of the water. Creamy, rich, pure... sublime.
4 egg yolks
100g caster sugar
1 cup milk
1 cup cream (double cream)
The seeds from 1 vanilla bean
Heat the milk just to the boiling point, remove from the heat. Beat the eggs and sugar together and while beating the milk continuously, add the egg mixture to the milk. Return to the stove and heat gently while stirring constantly until the mixture thickens and coats the back of a wooden spoon. Cool completely and stir in the cream and vanilla. Pour into your icecream machine and churn/freeze for 20-30 minutes.
Serve au naturale or with fresh fruit or a hot fruit tart - I made this icecream when a friend came over to dinner and served it with a nectarine tart that I invented on the spot.
Teaching a workshop in Sicily — October 2017
13 hours ago