Vanilla ice-cream

Preparation info
  • 4

    servings alone with a pudding
    • Difficulty


Appears in
The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About


  • 250 ml full-cream milk
  • 250 ml double cream
  • 1 vanill


Pour the milk and cream into a heavy-based saucepan. Scrape the tiny seeds out of the vanilla pod into the milk, then add the pod too. Heat until bubbles start to form round the edge of the pan. Meanwhile, put the egg yolks and sugar in a heatproof bowl set over a pan of hot water and whisk until very thick and a pale lemon colour. Pour the hot milk mixture into the yolks, stirring to mix. Retu