When you taste this easy and quick recipe, you will think twice about buying ice cream again! Max cost £1.30 for around 900g of ice cream (using free-range eggs) and there are no additives or other nasty chemicals, just what you put in it!
Tip: Wait for the double cream to go on special offer (Tesco does a regular £1.60 for 2 x 600ml offer) and you could make up to four batches.
- 300ml double cream (or 284ml if using a small pot)
- 300 ml milk (full fat or semi-skimmed)
- 120g granulated sugar (white sugar makes light-coloured ice-cream of course!)
- 1 -2 tp vanilla extract
- 3 large free-range egg yolks (use the egg whites in another recipe)
- Put the egg yolks into a bowl with half the sugar and beat (with an electric or manual mixer) for a couple of minutes until thickened, is paler in colour and falls in thick ribbons when you lift the beaters.
- Meanwhile, heat up the milk with the rest of the sugar and the vanilla essence in a heavy-based saucepan, stirring occasionally to melt the sugar, until just boiling point.
- Slowly pour the milk mixture into the egg mixture, stirring well (this will help you “clean” your beater as the mixture will become runny, then swap with a wooden spoon)
- Return the resulting mixture into the saucepan …..and cook on a low heat, stirring all the time for 8-10 minutes (beware, this is a very boring stage……! Tip: make figures of 8 while stirring to keep awake! This will also help a thorough stir) until the custard is thick enough to coat the bottom of the saucepan, when slightly tilted, and you can make a mark with the wooden spoon. Be careful not to let it boil. Remove the saucepan from the heat as soon as you see bubbles (the sauce will otherwise curdle).
- Pour the custard into a container and let it cool down. Tip: see my post on how to cool food quickly. Stir occasionally to stop a skin forming.
- When the custard is cold, whip the cream until light and floppy but not too stiff and stir into the custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze.
Tip: only make ice cream with half a pot of cream otherwise it gets too hard to mix.
To make last-minute crumble, please look at this post. I like to add fresh fruit. At least, I don’t feel too greedy. Enjoy and let me know how you get on.