Homemade Vanilla Icecream

Sorry. Video is not available for this recipe.
This recipe pre-dates my 5 Ingredients philosophy.

Homemade Vanilla Icecream

From Stonesoup

The secret to great vanilla icecream is good quality vanilla beans and keeping the sugar level low enough so you get some sweetness but can still taste the cream.

serves 4 as an accompaniment
1C milk
1C pouring cream
4 egg yolks
75g sugar
2 vanilla beans, seeds scraped

1. Heat milk, vanilla beans and seeds in a small saucepan until hot but not boiling. Allow to infuse for at least 15mins but longer if you can.

2. Whisk yolks and sugar until pale and sugar has dissolved. Reheat milk until almost boiling and whisk into yolk mixture. Return to the pan and cook over low heat stirring constantly until custard has thickened, being careful not to boil. Stir in cream and refrigerate.

3. Freeze in an icecream maker according to the manufacturer’s instructions.