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Vanilla ice cream
Ingredients 2 egg yolks Using an electric whisk, cream egg yolks and sugar together until light and fluffy. Pour single cream into a pan, add vanilla paste and heat gently until warm (but not boiling). Pour into egg mix, whisking. Allow to cool. Whip double cream until thick and fold into egg mixture. Pour into a lidded freezer-proof container and freeze for 1 hour. Remove from freezer and stir well to break up ice crystals. Replace in freezer and continue to freeze until required. Place in fridge 20 minutes before serving. |
