I love this ice-cream recipe.. it is the base of all my flavoured ice-creams. You can blitz in a blender any fruit you would like to add, pass it through a sieve and mix it through your custard before freezing the ice cream delicious!!!
1 tablespoon vanilla
extract (you want the good stuff here)
5 egg yolks
500ml/ ½ pint fresh
milk
500ml/ ½ pint double (heavy) fresh cream
75g/6tbsp caster sugar
5ml/1 tsp cornflour
(cornstarch)
In a medium sauce pan add fresh milk and warm up slowly
without boiling.
In a medium bowl add egg yolks, sugar and
cornflour/cornstarch and mix well until sugar is dissolved.
Slowly add warmed up milk to bowl containing egg mixture,
use about half the milk and whisk the egg mixture well.
Pour the egg milk mixture back into the pot with the rest of
the milk and slowly bring the mixture to a just boiling point ensuring to mix continually.
The mixture should thicken slightly at this stage, a custard
consistency. To ensure you have the
correct consistency, the back of your spoon should be coated and you should able
to leave a line on the spoon when you run your finger along it.
Remove from heat, slowly add in your fresh cream and
vanilla, mix well.
Pour mixture through a sieve and allow to cool.
Place mixture in an airtight container and freeze.
Half way through freezing icicles should have formed on the
side, mix the ice-cream and place back in freezer until set.
Freezing times vary depending on your refrigerator, on
average it takes 3-4hours to set.
Serve with waffles and a lovely chocolate sauce.
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