Vanilla ice-cream

AT A GLANCE

  • Serves 8 people

  • 600 ml pouring cream
  • 1 litre (4 cups) milk
  • 300 gm caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 7 egg yolks
01   Place a third of the cream in a large bowl placed over ice and set aside. Combine remaining cream with milk and a third of the sugar and vanilla bean and seeds in a saucepan over medium-high heat, stir to dissolve sugar and bring just to the boil. Meanwhile, whisk yolks and remaining sugar in a heatproof bowl until pale (4-5 minutes). Pour cream mixture over yolk and whisk to combine. Return to pan and cook, stirring continuously, until mixture thickly coats a spoon (6-7 minutes). Strain into reserved cream, stir to combine and set aside to cool completely, then churn in an ice-cream machine and freeze until required. Makes about 1 litre. Serve with fine apple tart.

Topics:

VANILLA, DESSERT, MODERN AUSTRALIAN, MASTERCLASS, EGGS, AUTUMN

Recipe:

LISA FEATHERBY

Photography:

DEAN WILMOT

Styling:

JERRIE-JOY REDMAN-LLOYD

FEATURED IN

May 2013

May 2013

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