Put the mixture in a freezer-
proof container and freeze for
2 hours. Turn into a bowl and
beat with an electric whisk;
return to the freezer. Repeat
every 2 hours until the
ice cream is completely frozen.
Add any extra solid ingredients
after the last beating.Honey, date & tahini
frozen yogurt
Makes about 2 litres
The addition of tahini gives a savoury, nutty flavour.Blitz a 1kg tub of full-fat Greek yogurt, 8tbsp
runny honey, 7tbsp tahini and 2tbsp lemon juice
in a food processor until smooth. Add 4 chopped
Medjool dates and whizz again briefly. Churn
in an ice-cream machine until frozen. Empty into
a freezer-proof container. Cover; freeze until solid.
Serve topped with chopped dates and broken
Sesame Snaps, and drizzle with extra honey.LIVING
MAKES about 1.3 litres
PREPARATION TIME
15 minutes, plus cooling
and freezing
COOKING TIME
about 15 minutesO 1 vanilla pod or 2tsp
vanilla bean paste
O 400ml double cream
O 400ml whole milk
O 4 large egg yolks
O 125g caster sugar1 Halve vanilla pod lengthways
(if using) and scrape out seeds.
Add seeds and pod to a large,
heavy-based pan with cream
and milk (or add vanilla bean
paste instead). Heat gently until
bubbles appear around the
edge. Remove pod (if used).
2 Meanwhile, beat yolks
and sugar in a bowl until
pale. Gradually mix in the
hot cream mixture. Return to
pan. Cook over low-medium
heat, stirring, until custard
thickens enough to coat the
back of a spoon (do not
overheat or it will scramble).
3 Pour through a sieve into a
bowl, cover with clingfilm; cool.
4 Churn the mixture in
an ice-cream machine
until frozen. Empty into
a freezer-proof container.
Cover; freeze until solid.Ultimate
va n i l l a
The only vanilla you’ll ever need,
and it can easily be adapted
to make three more classic
flavours (see left).TO MAKE
ICE CREAM
BY HANDPR
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