Vanilla Ice Cream (Custard-Based)
Source and licence
"Vanilla Ice Cream (Custard-Based)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Vanilla_Ice_Cream_(Custard-Based), revision 4587166), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Vanilla_Ice_Cream_(Custard-Based)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587166
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 500 ml (2⅛ cups) full-fat milk
- 5 oz (140 g) caster sugar
- A few drops of vanilla essence
- 150 ml (⅔ cup) double cream
- 6 egg yolks
Method
- Pour milk into a pot with vanilla and bring almost to a boil.
- Beat together the egg yolks and sugar.
- Pour some of the milk into the egg mixture, whisking constantly.
- Pour egg and milk mix back into the pot, still whisking. Heat gently until thickened.
- Pour into a bowl and place in sink half-filled with cold water to cool.
- Stir occasionally, then chill in the fridge.
- Whip the cream and fold into the mix.
- Pour into an ice cream machine. Prepare as per your ice cream machine's instructions. Alternately, freeze in tub for 3 hours. Every hour, whisk the ice cream to stop ice crystals from forming.