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Vanilla ice cream
Photo: a.pasquier from bellingham, washington, Wikimedia Commons, CC BY-SA 2.0 (cropped)

Desserts · Recipe No. 24

Ice Cream

Ice Cream made with egg yolk, egg white, caster sugar and milk. The recipe serves 12; change the portions and units below and the amounts update.

  • Serves 12

Method

  1. Boil the milk and vanilla essence.

  2. Beat the egg yolks and sugar.

  3. Pour the milk over, stirring continuously.

  4. Return to a clean saucepan and stir over a low heat until it coats the back of a spoon.

  5. Stir in the soaked leaf gelatine, strain and allow to cool.

  6. Pour into the churn and set the timer for 15 minutes.

  7. When nearly set, pour in the whipped (soft peak) cream.

  8. Pour in the stiffly beaten egg whites, then gently remove to a bowl.

  9. Place immediately in the freezer.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • Raspberry or strawberry: use pulped fruit to replace an equal volume of milk.
  • Chocolate: dissolve 250 g chopped dark chocolate in the hot custard.
  • Coffee: dissolve 1½ tablespoons of instant coffee in the hot custard.
  • You will also need: an ice-cream churn.

Shopping list for 12 portions

Dairy & eggs

Baking

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR24”.