THECLASSIC
Vanillaicecream
MAKESABOUT2 LITRES.HANDS-ONTIME
1 HOUR,PLUSCHILLINGANDFREEZING
MAKE
AHEADKeeptheicecreamin
anairtightcontainerfor
4-5days.
FOOD
TEAM’S
TIPSWashanddrytheused
vanillapods,thenputina
jarofcastersugartoinfuse
yourownvanillasugar.Lightlybeat
andfreezetheeggwhitestousein
anotherrecipe.If thecustardturns
grainyinstep3,whiskwitha balloon
whisktobringit backtogether.
- 600mlcartondoublecream
- 568mlfull-fatmilk
- 2 vanillapods,splitlengthways
witha sharpknife(or2 tspvanilla
beanpaste) - 5 largefree-rangeeggyolks(see
tip) - 225ggoldencastersugar
YOU’LLALSONEED...
- Digitalorjamthermometer;ice
creammachineorelectrichand
whisk;2 litrecontainerwithan
airtightlid
1 Putthecreamandmilkina large
THE KEYS TO SUCCESS
Classic vanilla ice cream has a custard base made with eggs
and cream, flavoured with good quality vanilla. You need to:
1 USE PROPER VANILLA That’s pods or vanilla extract (not essence).
2 HEAT THE CUSTARD GENTLY Stir it constantly too, otherwise the
eggs can suddenly overcook and scramble.
3 FREEZE-CHURN OR WHISK THE MIXTURE This stops ice cr ystals
forming and makes the texture smooth and velvety.167 1
A plate of ‘ice cream’ was served to the
king’s table only at a celebration for
the Knights of the Garter at Windsor
Castle – the first record of ices being
served in England.
1742
The third French editio
of chef Vincent La Chapelle’s book
The Modern Cook provided a recipe
for ‘fromage glacé’ – ice cream made
with egg yolks.1789
London sweetmakerFredericNutt
published TheCompleteConfectioner.
He rejecteda bribeof1,000guineasto
NOT revealhistrade’slucrativesecrets,
including howtomakeicecream.→Did youknow...?
In the ice cream van’sheyday themid
20th century – therewere25,000on
the road. Todayit’sestimatedonly
a fifth remain, soweallneedtocarry
on buying Mr Whippystosavethem...heavy-based saucepan. Add the
vanilla pods and heat gently until
almost boiling, then remove from
the heat and leave to infuse for 20
minutes. Remove the vanilla pods,
scrape out the seeds with the point
of a knife and mix into the cream.
2 Put the yolks, sugar and a pinch
of salt in a bowl and beat for
3 minutes using an electric hand
whisk until thick and pale – the
beaters should leave a ribbon trail
when lifted out of the mixture.
Gradually beat in the infused cream
mixture, then pour into a clean pan.
3 Cook over a very low heat, stirring
constantly with a wooden spoon, for
about 10 minutes until thickened.
The heat needs to be low, otherwise
the eggs will scramble. Here’s how
to tell if the custard mix is ready:
the temperature should be 75°C
on a digital thermometer and the
custard should coat the back of the
spoon (if you draw the tip of your
finger through the custard on the
spoon, it should leave a clear trail).
Pour the custard into a bowl and
cover the surface with a piece of
damp compostable baking paper to
prevent a skin forming. Cool for an
hour, then chill for at least 2 hours.
4 Freeze-churn in an ice cream
maker according to the instructionsuntil thick but still soft enoughtobe
spoonable. If you don’t haveanice
cream maker, the trick istowhizz
the ice cream several timesasit
freezes, to prevent ice crystals
forming and to get a velvetytexture.
Do this by whisking with anelectric
hand mixer every hour for3-4hours
until the ice cream is smoothand
voluminous, then freeze foratleast
4 hours until solid.
5 Remove from the freezer
15 minutes before scoopingsoit
softens a little. See overleaffor
flavour and topping ideas.
50G SCOOP 151kcals, 12.2gfat(7.3g
saturated), 1.5g protein, 8.8gcarbs
(8.8g sugars), trace salt,nofibreon
deliciousmagazine.co.uk 87
make it special.