Vanilla Custard Ice Cream - Cuisinart ICE100BCU User Manual

Vanilla Custard Ice Cream

400ml whole milk
400ml double cream
200g granulated sugar
1 vanilla pod, split down the middle
5 large egg yolks
pinch of salt
In a medium saucepan over a medium-low heat whisk together the milk, cream, half of
n
the sugar, salt and the scraped vanilla bean (including the pod). Bring the mixture to
the boil.
Whilst this is heating, combine the egg yolks and the remaining sugar in a medium
n
bowl. Beat the mixture until pale and thick.
Once the milk/cream mixture has come to the boil remove the vanilla pod. Pour the
n
mixture onto the egg mixture whisking as you go.
Wash out the saucepan and pour in the custard mixture stirring continuously for up
n
to 10 minutes or until the custard begins to thicken. Do not bring to the boil as it may
curdle.
When you can see a film form over the back of the spoon remove the saucepan from
n
the heat and leave to cool stirring every so often.
Cover and refrigerate for at least 2 hours, preferably overnight.
n
Whisk the mixture again thoroughly. With the ice cream paddle fitted pour mixture
n
into the ice cream maker. Cover with lid.
Turn the appliance on and set the timer for 40-50 minutes
n
To produce a firmer ice cream churn in the ice cream maker for longer.
n
Serve or store in an airtight container in the freezer
n
19