Vanilla Ice Cream
- 1 fresh Vanilla Bean Pod
- 550ml single Cream
- 120ml Milk
- 130g Sugar
- 6 Egg Yolks
|Split the vanilla bean in half lengthwise and scrape the fine black seed into a saucepan. |
Add the vanilla bean pod, the cream, milk and sugar to the saucepan and warm the mixture, stirring occasionally, until the sugar has dissolved.
Whisk the egg yolks in a bowl just enough to break them up.
Pour in one third of the cream/milk mixture, whisking constantly and then pour the mixture back into the saucepan.
Place a sieve over the bowl and keep this beside the cooker as well as a plastic spatula.
Cook the custard over a low heat stirring constantly with a wooden spoon, until the mixture thickens slightly and lightly coats the back of a spoon. (If you have a sugar thermometer, the mixture should register 74C/165F.)
It is important not to boil the custard, or it will curdle.
Pass the liquid through a strainer into the bowl. Add the vanilla pod back to the custard - this will add flavour to the custard as it chills.
Allow the custard to cool and then refrigerate until well chilled.
Remove the vanilla pod and freeze the ice cream in your ice cream machine.
© Dublin Cookery School
Ideally, ice cream should be served 1 degree away from melting - this way the flavour is at its best. It does not make sense to go to the trouble of making ice cream and then to serve it rock hard.
Check the ice cream well in advance of serving, remove it from the freezer and allow it to sit until it is the correct consistency.
You may do this a couple of hours before serving and place it back in the freezer.
It generally remains at much the same consistency 1 to 2 hours later.
Alternatively, and even faster, simply put the ice cream on defrost in the microwave until it is the correct consistency.