VANILLA ICE CREAM
MAKES 750ML (3 CUPS)
INGREDIENTS
300ml (1 1/4 cups) single cream
1 vanilla pod
3 egg yolks
45ml (3 tbsp) caster sugar
10ml (2 tsp) cornflour
300ml (1 1/4 cups) double cream, whipped
VARIATION
To make a rich chocolate ice cream, add 175g Plain chocolate, melted, and 30ml (2 tbsp) cocoa powder when making the custard.
1. Put the cream in a small pan. Split the vanilla pod and scrape out the tiny seeds. Add them to the cream with the pod. Bring the cream just to the boil, then turn off the heat.
2. Whisk together the eggs, sugar and cornflour until pale and creamy. Remove the vanilla pod from the cream and whisk into the egg mixture. Return the mixture to the pan and bring to a simmer, stirring all the time. Cook gently until the custard coats the back of a wooden spoon.
3. Leave the custard to cool completely, then whisk well and fold in the whipped cream. Spoon it into a freezer container and freeze, whisking once every hour for 2-3 hours, or churn in an ice-cream maker until almost frozen, then transfer to the freezer.