VANILLA ICE CREAM
This simple vanilla ice cream is, for me, the essential accompaniment for a warm dessert.
INGREDIENTS
Makes 1 pint (568ml)
200ml whole milk
200ml double cream
4 egg yolks
55g caster sugar
1tbsp golden syrup
2tsp vanilla extract
1/4tsp salt
METHOD
1
Warm the milk and double cream in a large saucepan set over low heat. Bring to a simmer, not to a boil. You want small bubbles to begin forming at the edges, and for the mixture to be steaming, but not boiling. Once you hit this stage, remove from the heat.
2
In a large bowl, whisk the eggs and sugar together until pale, creamy and increased in volume. This shouldn't take long - what you want is for the mixture to form ribbons which sit upon the surface for a moment before sinking back into itself.
3
Take about 1/2 cup (120ml; though no need to be exact) of the milk mixture, and slowly stream into the egg yolk mixture, stirring constantly. This is to temper your eggs so they don't scramble when you add them to the milk. Add this mixture back to the hot milk mixture in the saucepan, and place back on the heat (medium-low). and cook gently, stirring constantly, until thickened. You want the mixture to coat the back of the spoon. This means when you draw your finger across the back of the spoon, the line should stay.
4
Pour this mixture through a sieve to ensure you have a nice, smooth custard (I like to do this directly into the Ninja Creami tub). As it's usually still quite warm at this stage, I cover the base with clingfilm (ensuring the clingfilm is directly in contact with the top of the custard so it doesn't form a skin). Allow to cool for about half an hour or so, then place in the freezer for 24 hours.
5
After 24 hours in the freezer, place the tub into the Ninja Creami insert, and prepare into an ice cream using the Gelato setting. Serve immediately, or return to the freezer to enjoy later.
Serving Suggestion
This ice cream serves as the perfect accompaniment to any warm dessert, or is perfectly fine enjoyed as it is!
icheffedit Tip