Ingredients
Double Cream 600ml
Egg yolks 6 large or small 8
Sugar 100g
Vanilla pod 1 or Vanilla extract
Note:
If you are making custard then ignore this and go straight to the method.
You will need an ice cream churner/maker. If you don’t have one you can still make ice cream but it’s a little bit more difficult. Depending on the ice cream maker/churner you have you might have to put the bowl in the freezer for a number of hours before you can pour your ice cream mix in the bowl before you can start churning your ice cream. Some more expensive ice cream makers will have a built in freezer so it will start freezing as its churning.
Method
Bring the double cream to the almost boil, and then remove from the heat.
Add the vanilla, and then start whisking in the sugar, then whisk the egg yolks in.
Put the pan back on the heat and keep whisking slowly for about 5 minutes, during this time the cream will cook the egg yolks, you should notice it will become a little bit thicker.
Remove from the heat. “If you are making custard then pass the ingredients through a sieve and you’re ready to serve.”
Set aside to cool down then pass the ingredients through a sieve, pour into the ice cream churner/maker and leave to churn until stiff.
Depending on the ice churner you are using you may want to place the ice cream in to a tub and set aside in the freezer for a little while longer.
