An Old-Fashioned Milky Vanilla Ice

Time for something completely different. We love making ice cream...it's one of the easiest desserts to make and always impresses those who haven't made ice cream themselves. Homemade is also a million times tastier than anything you'll buy in most stores. This is a much loved Nigel recipe, made with a custard base, but our favourie ice-cream book is one Kate (my sister) sent us: Frozen Desserts -- The Definitive Guide To Making Ice Creams, Ices, Sorbets, Gelati, and other Frozen Delights (Hodder and Stoughton, London, 1996). If you've not made ice-cream before, this is definitely the most complicated (though still fairly simple) style. If you have a have Donvier ice-cream maker, a divine mix can be as simple as milk, fruit and sugar. A family favourite is simply milk with Nutella...flipping aces. More ice-cream recipes to follow, but this is a simple Nigel Slater one to get you started.

Name: An Old-Fashioned Milky Vanilla Ice

Book: Nigel Slater, Real Food (Fourth Estate, London, 1998)

Date(s) cooked: No date available but around October/November, 2000.

Comments:
"What Nigel Slater says is true, making ice-cream takes a bit of effort, but God-In-Heaven. The most lip-smacking treat you've ever tasted. Out of this world."

"Adapted recipe to make chocolate ice-cream, using chocolate and pure vanilla extract. Also added a Cadbury's Fruit and Nut, chopped into chunks. Served to Dan and Joanne on the night they became our new neighbours. 10/10.'

Recipe:
Makes enough for 3-4

8 free range egg yolks
150g golden caster sugar
600ml full cream milk
a vanilla pod, split open lengthways

Beat the egg yolk and sugar together until they are thick and creamy. This is best done with an electric wisk. But the milk into a medium sized sauce pan with the vanilla pod and bring slowly to a boil. Just as it comes up to boiling point, remove from heat and leave the vanilla pod to infuse in the milk for 15 minutes.

Fish out the vanilla pod and pour the milk onto the egg yolk mixture. Put the mixture back into the saucepan and heat gently, stirring constantly as it comes to the boil again. It must not boil, otherwise you will have scrambled eggs.

When the custard has thickened a little (it will not be really thick like the packet stuff), then set it aside to cool. When it is thoroughly cooled, either pour into your icecream churn and freeze according to the manufactuerer's instructions or pour into a bowl and place in the freezer. Remove from the freezer to stir from time to time, mixing the ice crystals around the edge into the centre. Leave until frozen, removing it from the freezer about 20 minutes before you intend to eat it.