VANILLA BEAN ICE CREAM
Equipment
Ingredients
- 100 g sugar
- 75 ml water
- 1 vanilla bean, split in half lengthways
- 4 large egg yolks or 5 small ones
- 300 ml heavy cream, lightly whipped
Instructions
- Place sugar, water and vanilla bean in a small saucepan. Place over a medium-low heat and stir until the sugar is dissolved.
- Bring to a gentle boil on a medium heat and simmer until the syrup has small, even sized bubbles all the way across the pot (108⁰C/220⁰F on a sugar thermometer).
- Remove syrup from heat and allow to sit for 30 seconds. Remove the vanilla bean (you can wash, dry and store this for future use).
- Place egg yolks into an electric mixer and whisk for 1 minute.
- Gradually pour in the hot sugar syrup, whisking continuously – you may need to scrape down the sides of the bowl to prevent the build-up of syrup.
- Continue whisking until the mixture has cooled (you can tell by touching the sides of the bowl), at which stage it will be very pale and double its original volume. (Note: Even though the recipe didn’t call for it, I strained the mixture at this point, as I was a little concerned about any stray bits of cooked egg).
- Fold the whipped cream into the egg mixture and pour into a container with a lid suitable for the freezer (I used a loaf tin and covered it first in cling-film and then 3 layers of silver foil). Freeze overnight or for up to 1 week.
Tried this recipe?Let us know how if you liked it in the comments below!