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- Dish type
- Frozen desserts
- Ice cream
- Vanilla ice cream
This is a traditional custard based ice cream. Double cream is churned with vanilla extract, lemon juice, eggs, caster sugar and milk.
56 people made this
- 200g caster sugar
- 250ml milk
- 2 eggs
- 475ml double cream
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
MethodPrep:30min ›Cook:20min ›Extra time:8hr chilling › Ready in:8hr50min
- In medium saucepan over low heat, stir together sugar, milk and eggs. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 10 to 20 minutes. Remove from heat and let cool.
- In a medium bowl, whip cream with electric mixer until soft peaks form. Beat in vanilla and lemon juice and whip until stiff peaks form. Fold whipped cream into cooled custard. Chill in refrigerator 8 hours or overnight.
- Stir chilled mixture and freeze in ice cream maker according to manufacturer's instructions.
Reviews & ratingsAverage global rating:(53)
Reviews in English (41)
For the creamiest, most luxurious ice cream, cook this custard in the traditional method, bringing as close to 185 degrees as possible, but do not let it come to a boil. Remove from heat, strain, then add vanilla. Cool in ice bath, then chill mixture several hours or overnight before churning. Almost as good, and certainly a lot easier because you don't have to cook it, is simply to beat the eggs till light and fluffy, about 1-2 minutes, add the sugar, beat another minute, then add to cream mixture with vanilla. Whichever way you choose to do it, don't whip the cream. This will cause a lot of "overrun," or air volume, which you don't want. (This is what the inexpensive brands of ice cream do) I wanted a clean vanilla ice cream flavor, so I eliminated the lemon juice and, since I like my "frozen custard" super rich, I used half and half instead of the milk. So long as the step of whipping the cream is skipped, this is excellent ice cream.-19 Aug 2008
i admit i changed this a bit by not whipping the cream at all and just putting it in and mixing it then putting it in the freezer, but when i did this it was just like Haagen-Daazs in my opinion - dense and rich thanks and i hope i didnt upset the creator by modifying it a bit!-15 Mar 2002