Another recipe for when your chooks are laying enthusiastically. This vanilla ice cream is very rich and creamy.  I guess it’s the equivalent of a commercial french vanilla, but this one is way better. Serve with various crumbles and other hot desserts. Or, if you must, just eat it on it’s own.  If you are by yourself and no-one sees you, then did it really happen?

Don’t worry if you haven’t got an ice cream maker although they are quite a cheap item to buy.  Just freeze the mixture a little, beat, freeze a little more, beat, etc etc until it is of the right consistency.  This recipe makes aprox 1 litre of ice cream.

This recipe comes from a Family Circle recipe book called ‘Ice-creams and Desserts’.

Ingredients:

3/4 cup caster sugar

2 vanilla beans, split lengthwise, or 1 tsp vanilla extract

1 cup milk – raw is preferable, but bought is fine if you don’t have access to raw.

6 egg yolks, lightly beaten.

2 cups cream – raw is really yummy, but bought is fine if you don’t have access to raw.

Method:

1. Place sugar and vanilla beans (or extract) in a double boiler or a heat-proof bowl over a saucepan of simmering water.  Pour milk over and stir until sugar is dissolved and milk is quite hot.
2. Remove milk from heat.  Place beaten yolks in a heatproof bowl or jug.  Slowly pour milk over egg yolks, whisking as you do so.
3. Return mixture to double boiler.  Stir constantly over low heat until mixture coats the back of the spoon.  Remove from heat.  Whisk until smooth if it is a bit lumpy.  Place aside to cool.  If I am in a hurry I put the bowl in a sink of cold water and stir it to cool quickly.
4. Once cool, stir cream through and chill in fridge for at least 2 hours,  or overnight is even better.
5. Remove vanilla beans if you have used them and scrape the seeds from the beans into the mixture, discard pods.
6. Pour the custard into an ice cream maker and churn for about 30 minutes or until ice cream is firm.

I often serve it with a homemade caramel sauce if you are feeling really naughty 🙂 or lemon honey and greek yoghurt or Homemade Custard.

Do enjoy

Yours sincerely

Mumma Bear xx