Homemade Vanilla Ice Cream
5 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
2 teaspoons vanilla extract (or ½ vanilla bean)
First of all, beat and mix together the egg yolks and sugar and vanilla flavoring until thick. Separately, pour the milk and cream into a saucepan and scald it (bring slowly up to boiling point (212 degrees).
Pour the hot milk into the egg yolks and sugar mix whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL CURD. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool in ice bath. Store in refrigerator for 3hrs or mix the next day.
When the custard base is cold, transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Chef's Note: Make it yours! You can add your favorite chopped dried fruits or nuts 5 minutes before completed.