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.
11 comments:
It looks lovely! The vanilla ice cream I ate at your place (Dinner Party) was delicious!
Cheers,
Rosa
It really gets no simplier or more delicious than the way you have presented it here.
Absolutely perfect! Looks delicious.
Vanilla ice cream is my favorite. You have done a great job. Thanks for sharing!
Nothing like home made vanilla ice cream! :)
It looks delicious. How about making an eggless vanilla ice cream?Perfect for vegetarians like me.
Thanks everyone for your comments!
Angel108 - to make eggless icecream you can follow the recipe just as it is and just not include the eggs, however this will make the icecream much harder.
Thank you so much for the info on the egg yolks in ice cream. I actually found it an interesting read. :)
Your home made vanilla ice cream is absolutely beautiful! So rich and simple!
I got rid of my ice cream maker as I hardly used it. Now I'll be combing thrift shops to replace the ice cream maker I gave to the Sally Ann so that I can make your recipe!
Love the photos on this one!
Great photo! Would love to have a bowl of that sitting in front of me right now.
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