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Vanilla Ice Cream    Veg    CD  DP    20mins plus chilling and freezing


Serves 4    Cold  Vegetarian  Dessert  Ices  Gluten Wheat Free 



3 Egg Yolks

100g/4oz Sugar

480ml/16fl.oz. Milk

Vanilla Essence (check ingredients label)




1. Place the egg yolks in a heatproof bowl together with the sugar. Set over a pan of very hot water and whisk until thick and creamy.


2. In another pan, scald 240ml/8fl.oz. Of the milk, then add the vanilla and pour onto the egg mixture. Stir slowly and constantly over the pan of simmering water until slightly thickened for about 10 minutes.


3. Remove from the heat and add the remaining milk stirring well. Allow to cool.  


4. Once cooled, transfer to a freezer proof plastic box, cover and freeze until firm. During this period, remove from the freezer 3 or 4 times and beat with a fork to prevent ice crystals forming. Alternatively, freeze-churn according to the manufacturers instructions (usually 20-40 minutes).





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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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