Vanilla Ice Cream - Buffalo CM289 Mode D'emploi

SAMPLE RECIPE

Vanilla ice cream

Ingredients:
• 4 egg yolks
• 1/2 pint (250ml) milk
• 1/2 pint (250ml) double/heavy cream
• 4 oz (90g) sugar or caster sugar
• 1 teaspoon of vanilla essence
1. Pour the cream and milk into a medium heavy-based pan, then tip in half the sugar.
2. Score the vanilla pod and place into the mixture.
3. Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few
bubbles at the edge. Take off the heat and set aside so the vanilla can infuse.
4. Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for
about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you
lift the beaters.
5. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg
yolks to slacken them.
6. Scoop out the vanilla pod pieces,
7. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
8. Pour the mixture back into the pan and heat gently, for 8-10 minutes, stirring until the custard
thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.
9. Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool
(this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the
fridge for 3-4 hours, preferably overnight, so it gets really cold.
10. Place into the Ice Cream maker removable bowl. Follow instructions in USING YOUR ICE CREAM
MAKER section.
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