It’s not as arduous as you would think to make your own ice cream. It helps if you have an ice cream maker but it’s not essential.
There are very few ingredients in this ice cream and I weigh them in oz so that I can remember 6 eggs and 6oz.
So the ingredients are: 1 pint of milk, 1 vanilla pod, 6 egg yolks, 6oz caster sugar and 1 pint cream. (actually there is 600ml in a large tub of cream which is just under a pint and that is close enough)
Put the sugar and egg yolks in a large bowl and mix them together with a fork
Heat the milk in a pad with the vanilla pod and heat until hot but do not let it come to the boil.
Pour the hot milk into the egg mixture and stir well. Then sieve into a new clean pan.
Split the vanilla pod down the middle and remove the seed them whisk them into the pan with a whisk to break them up.
Gently heat the mixture stirring constantly until it thickens up. Be careful not to overheat this or rush it otherwise it will curdle and split. When it has thickened slightly then pour it into a jug to cool.
When it has cooled a little pour in the cream and stir.
Allow the mixture to cool and either put it into an ice cream make to freeze quickly or put it in a big plastic tub and put it in the freezer and take it out and stir it to break up the crystals every thirty minutes until it has frozen. It will be a smoother texture if you make it in an ice cream maker.
Now here is a teaser- do you know what I put on top?
Obviously there is a raspberry there but the topping I used used to be served on all the cones in ice cream vans when I was a child. Go on have a guess!
The topping is a blast from the past…..