Recipe: Vanilla Ice Cream
Ingredients
----------------
• 1 vanilla pod or vanilla essence
• 1 1/4 pints (700ml) milk
• 6 egg yolks
• 10 oz (275g) caster sugar
• a pinch of salt
Method
---------
If using a vanilla pod, halve it length-ways and put it into a heavy saucepan with the milk.
Heat gently to near boiling point, then remove from the heat and set it aside for 30 minutes
If using vanilla essence, no need to heat the milk.
Add vanilla extract to taste once the custard has cooled
Combine the egg yolks, sugar and salt in a bowl.
Whisk until the mixture is very pale and falls back leaving a trail when the beaters are lifted.
Strain the milk and gradually whisk it in.
Return the mixture to the pan and cook it over a very low heat, or in the top of a double boiler, string constantly until the custard is thick enough to coat the back of a wooden spoon.
Remove the custard from the heat and set it aside to cool, stirring it time to time to prevent a skin formation.
Vanilla extract should be added at this point nothing that the flavor will fade with freezing.
----------------
• 1 vanilla pod or vanilla essence
• 1 1/4 pints (700ml) milk
• 6 egg yolks
• 10 oz (275g) caster sugar
• a pinch of salt
Method
---------
If using a vanilla pod, halve it length-ways and put it into a heavy saucepan with the milk.
Heat gently to near boiling point, then remove from the heat and set it aside for 30 minutes
If using vanilla essence, no need to heat the milk.
Add vanilla extract to taste once the custard has cooled
Combine the egg yolks, sugar and salt in a bowl.
Whisk until the mixture is very pale and falls back leaving a trail when the beaters are lifted.
Strain the milk and gradually whisk it in.
Return the mixture to the pan and cook it over a very low heat, or in the top of a double boiler, string constantly until the custard is thick enough to coat the back of a wooden spoon.
Remove the custard from the heat and set it aside to cool, stirring it time to time to prevent a skin formation.
Vanilla extract should be added at this point nothing that the flavor will fade with freezing.
Comments
Post a Comment