View of ingredients laid out for making a traditional vanilla ice cream, with copy space. Recipe below. Serves 6 300ml double cream 300ml milk 1 vanilla pod 6 egg yolks 150g caster sugar Pour the cream and milk into a saucepan. Slice a vanilla pod in half lengthways and scrape the seeds into the pan, also adding the split vanilla pod. Bring the mixture almost to the boil, then remove from the heat, leaving it for half an hour or so, for the vanilla to infuse the milk. Beat the egg yolks with the sugar until light and fluffy. Remove the vanilla pod from the milk, and add the egg and sugar mixture. Heat the custard over a moderate heat, stirring continuously with a wooden spoon. Bring it slowly towards the boil, but do not allow to actually boil. Once the custard is thick enough to thinly coat the back of a wooden spoon, remove it from the heat. Pour it into a cold bowl and leave it to cool. You can speed this up by putting the bowl in a basin of icy cold water. Once it is cool, refrigerate it for half an hour or so before pouring into an ice cream machine and churning until almost frozen.

圖片編號： 30433188
拍攝者： gourmetphotography