Homemade ice cream I have discovered is not that easy to make, firstly finding a recipe that doesn’t require an ice cream maker is hard enough, but finding a recipe that does not require the custard method to make it, is also just as difficult.
I know that purists will say that this method is the only way to make ice cream and I do agree to a point, it is far more authentic, tastes far smoother and creamier but it is a lot of hard work and I have to confess that on my first attempt I did scramble the egg mixture, I was not happy, vanilla pods to not come cheap and its not something that you want to waste !
If you do want to persevere it is worth it and it is handy to have a really good vanilla ice cream recipe up your sleeve, if you want to impress at a dinner party, serving homemade ice cream is always a winner with a gorgeous crumble, pie or stunning chocolate dessert you know you are always onto a winner.
I would like to say that the rather nice but expensive vanilla pods that I use come in packs of two and you need three for this recipe, at £4.99 for two pods it is a little expensive but I am not just being a cheapskate when I say that three pods were a little over powering and next time I will just add two, its just down to personally taste.
I served my vanilla ice cream in gorgeous little brandy snap cases, decorated with edible Pelargonium flowers, they looked so pretty and were just delicious and the perfect size for a little treat after a heavy dinner.
So which ever method you use, what ever flavour you decide to create, it is Summer after all and there is something so satisfying about making your own ice cream.
Buon appetito
3 vanilla pods
568ml whole milk
50g skimmed milk powder
4 egg yolks
90g caster sugar
Slit the vanilla pods open with a knife and scrape out the seeds. Put these in a food mixer with the egg yolks.
Pour the milk into a large pan and add the empty vanilla pods, the skimmed milk powder and 2 tsp sugar. Stir them in well, and bring to the boil. Turn the heat down and simmer gently for 5 minutes, then take off the heat to infuse for 20 minutes.
Meanwhile, add the rest of the sugar to the mixer, and whisk on full speed until the mix is pale and has increased in volume (about 10 minutes). Prepare a bowl big enough for the custard, sitting within a larger bowl full of iced water.
Bring the milk back to a simmer, then pour on to the egg mixture, beating it with a wooden spoon as you do so. Return to the warm pan, and cook on a low heat, while stirring continuously, until a line drawn in the mixture across the back of the spoon keeps its shape.
Pour the custard into your cold bowl and stir until it is cool enough to go in the fridge. Strain into a covered container and refrigerate for at least four hours (it can be kept for a couple of days at this stage).
Stir well, and then put it the freezer for half an hour. Remove, and beat with a fork or an electric mixer until it is a uniform consistency. Repeat three times, and then leave in the freezer for at least an hour, with clingfilm over the surface, before serving.
Alternatively, churn in an ice cream maker, and then put in the freezer for an hour with clingfilm over the top before serving.
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