Damien Pignolet

Double Vanilla Ice Cream

Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

This is the very best recipe for vanilla ice cream that I know, made from a base of crème anglaise spiked with twice the usual amount of vanilla for a deliciously intense flavour. The creamy texture holds up well to low temperatures, making this ice cream servable more or less straight from the freezer.

Ingredients

  • 500 ml milk
  • 300 g caster sugar
  • 1 large

Method

  1. Put the milk and sugar into a small saucepan, then scrape out the seeds from the vanilla bean and add to the pan, along with the vanilla pod. Place over a low heat and stir to dissolve the sugar without boiling. Set aside while you beat the egg yolks until pale.
  2. Return the milk to the boil and slowly whisk into the egg yolk mixture then return to the pan. Whisk