Ice Cream

350ml Full Cream Milk*

4 Egg Yolks

100g Sugar

350ml Cream*

1 Vanilla Pod

Slice the vanilla pod in half length ways and scrape the beans out.

Put a saucepan of water on the stove and bring to the boil.

In a separate saucepan put the milk and the vanilla pod, place over heat, do not boil.

In a heatproof bowl place the egg yolks, sugar and the scrapings of the the vanilla pod, beat until mixture is pale and thick.

When the milk is hot remove the vanilla pod and whisk it slowly into the egg and sugar mixture.

Place the now combined ingredients in the heat proof bowl over the saucepan of now boiling water and heat until the mixture thickens slightly and coats the back of a wooden spoon.

(when it starts to thicken around the edges slightly this should be enough)

Remove from heat

Place some gladwrap directly on top of the custard mixture to stop a skin forming and leave to cool.

When cool whisk in the cream

Then churn in an ice cream maker

or

If you don't have an ice cream maker....

Place the cooled mixture in the freezer for around 45mins

As it starts to freeze near the edges remove bowl from the freezer and either stir vigorously with a spatula or whisk or beat with an electric hand beater or stick blender (I used an electric hand beater) You need to break up any frozen sections.

Return to the freezer

Continue doing this every 30 minutes until the ice cream is frozen, this usually takes 2-3 hours.

*You can add 100ml of rum or whisky, reduce the milk and cream by 50ml each (so 300ml of each) and use brown sugar instead of white.

Thanks Kristy

Chocolate Ice Cream

Rum and Raisin