Basic Ice Cream Recipe
Ingredients
| 300 ml/ 1/2 pint milk | ||
| 125 g/4 oz caster sugar | ||
| 1 tbls flour or cornflour | ||
| Egg yolks | 2 | |
| Salt | 1 Pinch | |
| 300 ml/ 1/2 pint double cream | ||
| Vanilla essence | 1/2 Teaspoon | |
Directions
Scald the milk in a medium saucepan; while it is gently heating, mix together the sugar, flour, egg yolks and salt in a large bowl, and beat these until creamy.
Pour the hot milk over the mixture and blend thoroughly, return to the pan and, over a low heat, bring gently to the boil, stirring continuously.
Once it boils, and has thickened, let it simmer for 3-4 minutes to remove any floury taste, then strain into a bowl and let it cool.
Put a piece of plastic film on the surface of the custard to prevent a skin forming.
When it is quite cool, whip the cream until it holds its shape but is not stiff, and fold it in with the vanilla.
Pour the mixture into an ice-cream tray or suitable freezer container, cover and freeze for 2-3 hours, until it has begun to solidify around the edges.
Turn the ice-cream out into a bowl and beat vigorously until it is creamy, then return to the container and continue to freeze.
Pour the hot milk over the mixture and blend thoroughly, return to the pan and, over a low heat, bring gently to the boil, stirring continuously.
Once it boils, and has thickened, let it simmer for 3-4 minutes to remove any floury taste, then strain into a bowl and let it cool.
Put a piece of plastic film on the surface of the custard to prevent a skin forming.
When it is quite cool, whip the cream until it holds its shape but is not stiff, and fold it in with the vanilla.
Pour the mixture into an ice-cream tray or suitable freezer container, cover and freeze for 2-3 hours, until it has begun to solidify around the edges.
Turn the ice-cream out into a bowl and beat vigorously until it is creamy, then return to the container and continue to freeze.
Chef
