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Recipe For Vanilla Ice Cream (With Extract)

A custard base recipe (using eggs and cream along with vanilla extract)
5 egg yolks (beaten)
4oz (100g) caster sugar
¾ pint (375ml) full cream milk
¾ pint (375ml) double cream
3 teaspoons vanilla extract
Optional extra: 1 level teaspoon cornflour (for a thicker texture or when using an ice cream maker with a bowl that has to be frozen in advance)

vanilla ice cream made with extractMethod: Beat and mix together the egg yolks and sugar (and cornflour if using it). stirring well and beat until smooth. Pour the milk into a saucepan and heat gently on a medium heat until hot. DO NOT BOIL. Then stir the hot milk into the egg and sugar mix. Mix well. Pour the mixture back into the saucepan and heat gently, stirring frequently. DO NOT BOIL. After several minutes it will start to thicken into a custard. At this point remove the pan from the heat and leave to cool.

When the custard has cooled, transfer to a chilled bowl. For best results refrigerate the mix for at least 3 hours (overnight if you have the time). When the custard is thoroughly chilled, pour the double cream into a separate mixing bowl and whip until slightly fluffy. Stir the whipped cream into the chilled custard mixture. Stir into this the vanilla extract. The mixture is now ready to transfer to the ice cream maker and freeze according to the manufacturer’s instructions. Serves 8-10.

Author: Shelagh Caudle