Home-made Ice Cream

I have been wanting to try making ice-cream on my own for quite some time, especially after reading this! But Vi's method requires half and half (of milk and cream) and kosher salt which I could only get at certain supermarket at town. I decided to do the the 'normal' method without the ice-cream maker.


Ingredients:

• 2 egg yolks
• 75g Sugar
• 250ml Milk
• 300ml Thickened Cream
• 1 Vanilla Bean or 1 teaspoon Vanilla Extract

How to do it:

1. Beat egg yolks and sugar until light and fluffy.
2. Combine milk and cream in saucepan.
3. Split vanilla bean in half, lengthways, and scape the seeds from the bean.
4. Add both seeds and bean to the pan.
5. Bring milk mixture almost to a boil.
6. Remove milk mixture from heat.
7. Remove the bean and set aside for washing and drying (please see note below).
8. Beat while gradually pour the milk mixture to the egg mixture.
9. Cook the combined mixture at low heat, stirring constantly till the it begins to thicken and coats the back of your spoon.
10. Add in the vanilla extract now if you are not using vanilla bean.
11. Stir to mix well.
12. Do not boil the mixture to a boil.
13. Transfer to shallow pan and cover the surface of the mixture with cling or plastic wrap.
14. Freeze it.
15. Remove every hour to stir with a fork.
16. Repeat for 5 to 6 times or till it set.
17. Serve.

Note:

• After washing the vanilla bean, hang it to dry completely. Have it buried in sugar and a week or two later you have have vanilla sugar.
• If you like chocolate flavoured ice-cream, sift in a tablespoon of cocoa powder with the milk and cream. You can use melted chocolate too if you like.

• Click HERE for printer-friendly version of an original recipe.

* Vanilla Bean Ice-Cream *