Savour the rich, creamy goodness of homemade French Vanilla Ice Cream. This luxurious custard is slowly cooked to perfection, promising an indulgent frozen treat.
Ingredients
600ml thickened cream
500ml full cream milk
1 cup (220g) caster sugar
6 large egg yolks
2 tsp vanilla bean paste
Method
Heat cream, milk and half of the sugar together in a large saucepan. Stir over a medium-low heat until mixture just comes to the boil, stirring occasionally until sugar has dissolved. Set aside for 10 minutes.
Beat egg yolks, remaining sugar and vanilla together in a large bowl with electric beaters until pale in colour and thickened, about 5 minutes. Mixture should fall in thick ribbons when lifted with the beaters. Slowly whisk in 1 cup of the warmed cream mixture.
Pour egg yolk mixture into the saucepan containing the warmed cream and heat over medium-low heat. Cook, stirring constantly, for 10-12 minutes or until mixture thickens enough to coat the back of a spoon. Ensure that it doesn’t boil.
Remove pan from the heat and strain through a fine mesh sieve into a heatproof bowl. Cover the surface of the custard with plastic wrap. Refrigerate for 3 hours or overnight until very cold.
Churn cold custard in an ice cream machine according to manufacturers instructions. When ice cream is thick. Transfer to a metal cake tin or container suitable to freeze. Cover and freeze until ready to enjoy.
Tips & Hints
Reserve egg whites by freezing in a container. These can be thawed to room temperature and used to make meringues or a pavlova.
