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Ingredients
ScaleNo serving count in the source — scale by factor
- whole milk, 2⅛ cups500 ml
- caster sugar, 140 g5 oz
- vanilla extract, a few drops; vanilla essencedrop
- double cream, ⅔ cup150 ml
- egg yolks6
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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.