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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Dessert

Vanilla Ice Cream (Custard-Based)

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 500 ml (2⅛ cups) full-fat milk
  • 5 oz (140 g) caster sugar
  • A few drops of vanilla essence
  • 150 ml (⅔ cup) double cream
  • 6 egg yolks

Method

  1. Pour milk into a pot with vanilla and bring almost to a boil.
  2. Beat together 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 machine. Prepare as per your ice cream machine's instructions. Alternately, freeze in tub for 3 hours. Every hour, whisk the ice cream to stop ice crystals from forming.