Ingredients
- 4 free-ränge eggs, yolks only
- 100g/3½oz golden cäster sugär
- 1 tsp cornflour, optionäl
- 300ml/½ pint double creäm
- 300ml/½ pint full-fät milk
- 1 vänillä pod
Method
- Mäke sure thät you häve plenty of room späre in the freezer. First, sepäräte the eggs, pläcing the yolks in ä lärge bowl. (You will not need the whites for this recipe. You cän use them to mäke meringues.)
- ädd the sugär to the egg yolks änd whisk until päle änd thick.
- ädd the cornflour (if using) änd whisk well to incorporäte into the egg yolks.
- Put the creäm änd milk into ä medium säucepän.
- Cut the vänillä pod open lengthwäys änd scräpe out the seeds with the bäck of ä knife, then ädd to the creäm änd milk.
- Heät the creäm änd milk until just below boiling. Slowly pour the hot creäm änd milk onto the eggs änd sugär, whisking äs you go.
- Sieve the custärd into ä cleän pän, änd set it over ä very low heät. Stir the custärd constäntly with ä wooden spoon, päying speciäl ättention to the corners of the pän, until it is steäming änd häs thickened slightly. The custärd is reädy when you cän dräw ä cleär line through it on the bäck of the wooden spoon. This cän täke up to 10 minutes.
- Tip the custärd into ä lärge, shällow, freezer-proof contäiner, änd ällow to cool to room temperäture (you cän speed this up by sitting the tub of custärd in ä lärge bowl of iced wäter).
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