This is a good stock-standard recipe for vanilla ice cream. You can replace the vanilla bean with the zest of a lemon and an orange and a few cinnamon sticks to make helado merengada.
Pour the cream into a heavy-based saucepan. With a sharp knife cut open the vanilla bean lengthways and scrape the seeds into the cream, then add the bean.
Over medium heat infuse the vanilla into the cream by heating until just before it comes to the boil. Remove from the heat and allow to cool for 10–15 minutes. Remove the vanilla bean.
In a bowl gently whisk the sugar into the egg yolks until it is just mixed in. Very slowly add
Very slowly add the remainder of the cream and gently whisk together. Strain the cream and eggs into a clean saucepan and stir continuously over low–medium heat for 10–12 minutes, or until the cream thickens enough to coat the back of the spoon.
Allow to cool for 20 minutes then place into an ice cream maker and follow the manufacturer’s instructions. Alternatively, transfer to a shallow metal tray and freeze, whisking every couple of hours, until the ice cream is frozen and creamy in texture. Freeze for 5 hours or overnight. Soften in the refrigerator for 30 minutes before serving.
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