Vanilla Ice Cream Recipe

Ingredients : Makes 900 ml/1.5 pts

2 eggs
100 g/4 oz caster (superfine) sugar
600 ml/1 pt warm milk
300 ml/0.5 pt double (heavy) cream
7.5 ml/1.5 tsp vanilla essence (extract)

Method :

Beat the eggs and sugar until liquid then stir in the milk and strain into a bowl over a pan of simmering water. Stir over a gentle heat for 20 minutes until the custard is as thick as single (light) cream. Pour into a clean bowl, cover and leave to cool. Whip the cream until very thick but not too stiff, then mix it lightly with the egg custard and vanilla essence. Turn into a freezer container and freeze for 1 hour. Turn out into a chilled bowl and beat until smooth. Return it to the container and freeze until firm.