Home-made Vanilla Ice-Cream

Les crèmes glacées

Preparation info

  • For

    two to three

    • Difficulty


    • Ready in

      1 hr 10

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • ¼ litre (scant half pint) fresh full-cream milk
  • 3 egg yolks
  • 60 g


Put the egg yolks and vanilla sugar into a bowl and whisk for 5–6 minutes until light and creamy. Add the milk and 2 tablespoons of double cream. Whisk together. Strain into a second bowl through a fine wire sieve. Transfer the mixture to the ice-cream maker and freeze.