ICECREAM

ICE CREAM

300ml (1/2pt) full cream milk

300ml (1/2pt) whipping cream

75g (3oz) caster sugar

3 eggs

1 vanilla pod

Put milk and the vanilla in a saucepan and bring to boil.

Remove from heat and leave for 30 minutes to infuse.

In a bowl, beat together egg yolks and sugar.

Reheat milk to almost boiling.

Add milk to the egg and sugar mixture, whilst stirring.

Remove the vanilla pod.

Boil and simmer some water in a pan.

Place bowl over simmering water.

Stir occasionally until mixture is thick.

Allow to cool and freeze for 1-2 hours.

Whip cream in a bowl.

Remove ice cream from freezer.

Fold in whipped cream.

Return to freeze and freeze until firm.

For a more Smooth and firm ice cream, remove from freezer after 1-2 hours and beat well before freezing until firm.

Freezing Ice Cream

Always put ice cream in a shallow container to freeze more quickly. To ensure a smooth texture, beat the ice cream regularly through out freezing.

An ice cream machine freezes ice cream whilst beating it, and so prevents large pieces of ice from forming.

It is recommended to leave ice cream to soften in the fridge for 10 minutes before serving.

Flavouring Ice Cream

To flavour ice cream, follow the basic recipe but instead of infusing the milk with vanilla add one of the following items:

Chocolate

Break 100g (4oz) of chocolate into pieces and heat with the milk until smooth.

Coffee

Add 4tsp instant coffee into the milk.

Nuts

Add 100g (4oz) chopped nuts after the final beating.

Fruit

Add 3-4tbsp sweetened fruit purée to the ice cream before freezing.

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