Vanilla ice cream

Vanilla ice cream

By
From
Nathan Outlaw's Home Kitchen
Makes
1.2 litres
Photographer
David Loftus

Is there a better ice cream? Vanilla is the one flavour that goes with everything and, of course, it’s delicious on its own.

Ingredients

Quantity Ingredient
8 large free-range egg yolks
150g caster sugar
4 vanilla pods
600ml whole milk
400ml double cream
A pinch sea salt

Method

  1. Put the egg yolks and sugar into a bowl. Slit the vanilla pods lengthways, scrape out the seeds and add them to the bowl. Whisk together, using a hand-held electric whisk, for 3–4 minutes until pale and fluffy.
  2. Pour the milk and cream into a pan and add a pinch of salt and the empty vanilla pods too. Bring to the boil, lower the heat and simmer for a few minutes, then pour onto the egg mixture, whisking well as you do so. Wipe out the pan and pour the mixture back into it. Cook over a low heat, stirring all the time, until the custard is thick enough to coat the back of the spoon; don’t let it boil.
  3. Pour the custard through a sieve into a bowl set over a larger bowl of ice to cool quickly. Stir the custard as it cools then transfer it to an ice-cream machine. Churn until it is almost set then transfer to a freezer container and place in the freezer for 2–3 hours before serving.
  4. To serve, scoop the ice cream into chilled bowls or glasses.
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