RCI-DS.002.0008.001
Ice Cream
Ice Cream from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- full-fat milk500 ml
- (140g) caster sugar5 oz
- a few drops of vanilla essence1 unit
- double cream150 ml
- egg yolks6 unit
Method
1
Pour milk into a pot with vanilla and bring almost to a boil.
2
Beat the egg yolks and sugar.
3
Pour some of the milk into the egg mixture, whisking constantly.
4
Pour egg and milk mix back into the pot, still whisking. Heat gently until thickened.
5
Pour into a bowl and place in sink half-filled with cold water to cool.
6
Stir occasionally, then chill in the fridge.
7
Whip the cream and fold into the mix.
8
Pour into an ice cream tub.
9
Prepare as per your ice cream machine's instructions.
10
Alternately, freeze in tub for 3 hours. Every hour, whisk the ice cream to stop ice crystals from forming.