This simple recipe is deliciously creamy, and one I have made over and over. One lick and you will never want to give supermarket vanilla ice cream a second glance.
300ml double cream
1 vanilla pod
6 egg yolks (you could save some of the whites to make these)
150g caster sugar
Pour the cream and milk into a saucepan. Slice a vanilla pod in half lengthwise and scrape the seeds into the pan, also adding the split vanilla pod. Bring the mixture almost to the boil, then remove from the heat, leaving it for half an hour or so, for the vanilla to infuse the milk.
Beat the egg yolks with the sugar until light and fluffy.
Remove the vanilla pod from the milk, and add the egg and sugar mixture. Heat the custard over a moderate heat, stirring continuously with a wooden spoon.
Bring it slowly towards the boil, but do not allow to actually boil. Once the custard is thick enough to thinly coat the back of a wooden spoon, remove it from the heat. Pour it into a cold bowl and leave it to cool. I am lucky enough to have an ice maker in my freezer, so I literally dump the whole lot into my sink and nestle the bowl in it – a basin of cold water is a good alternative.
Once it’s cool, refrigerate it for half an hour or so before pouring into an ice cream machine and churning until almost frozen.
I spoon it into a Tupperware container and pop into the fridge to continue to freeze. I would recommend taking the ice cream out of the freezer a few minutes before you plan to eat it, to allow it to loosen up a little (or if you aren't that forwarding thinking, like me, a few seconds in the microwave will do the trick!)
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