Ingredients:
Single cream - 450 ml
Vanilla pod or Vanilla essence - 3-4 drops
Egg yolks - 3
Castor sugar - 100 gms
Double or whipping cream - 150 ml
Method:
Single cream - 450 ml
Vanilla pod or Vanilla essence - 3-4 drops
Egg yolks - 3
Castor sugar - 100 gms
Double or whipping cream - 150 ml
Method:
- To make a vanilla custard, put the single cream and the vanilla pod in a heavy based saucepan and bring the mixture very slowly to boiling point.
- Remove from the heat, cover and allow to stand for 10 minutes.
- Remove the vanilla pod and reheat the cream to simmering point.
- Alternatively, add the vanilla essence to the single cream and gently heat to simmering point.
- Beat the egg yolks and sugar in a large bowl until thick and pale yellow in colour.
- Gradually pour the hot cream into the egg mixture, stirring constantly.
- Strain the mixture into a heavy based or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon.
- Do not allow to boil. Pour into a large mixing bowl and allow the complete vanilla custard to go cold.
- Beat the double or whipped cream until it forms soft peaks, then gently fold into the custard.
- Pour into a freezer container and freeze.
- Beat the mixture twice, at hourly intervals.
- Cover, seal and freeze for at least a further 1-2 hours.
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