Make sure the ice cream bowl has been in the freezer for at least 24h before starting.
300ml milk (full fat)
280ml of double cream
90g golden caster sugar
1 heaped tsp of vanilla bean paste or 1 fresh pod, split in two seeds scraped out
3 large egg yolks
Put the cream and milk in a large non stick pan on 2 with the vanilla and warm for 15 mins to infuse.
Meanwhile put the yolks and sugar in a bowl and using a whisk or the beater take them to a thick consistency until you can see ribbons on the surface.
Being the milk and cream mix to just below boiling point (before bubbles burst) keeping an eye on the bottom (don’t let it overheat and burn) then take 3 tbs out and mix into the eggs and sugar to slacken it off. Then add the rest of the cream into the bowl and stir.
Transfer everything back to the pan, put on 6 and continue stirring for at least 10 mins until thickened. It might need to be taken up to 7 briefly. do not stop stirring, needs to be the consistency of custard.
Once thickened remove from the heat, put a lid on and allow to cool completely (outside or in fridge).
Set up the mixer and add the cold mixer, churn on the slowest speed. Will take 10-15 mins.
Put into an Tupperware and freeze until needed, take out 10 mins before serving.
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