12
RECIPES
Please note that all spoon measurements are standard metric, so 1 tsp is 5ml and
1 tbsp is 15ml. We recommend using a set of measuring spoons for accurate results.
VANILLA ICE CREAM – Makes 350ml
Ingredients
Quantity
Whipping cream
125ml
Whole milk
125ml
Vanilla pods
1 - slit down the centre
Egg yolks
3
Caster sugar
45g
WHAT YOU DO
Whip the cream and place in a saucepan with the milk and whole vanilla pods. Gently
bring to the boil, then take off the heat and allow to cool.
In a bowl, beat together the egg yolks and sugar.
Scrape out the vanilla seeds and add to the milk mixture.
Return the saucepan to the heat and gently bring back to the boil. Pour in the egg mixture
and beat together.
Allow to cool. Pour the mixture into the pre-chilled freezer pot with the paddle running
and leave to freeze-churn for 25 minutes.
If you prefer a firmer consistency, place the pot of ice cream in your freezer for a further
30 minutes or so.