Gelato alla Vaniglia

Vanilla Ice Cream

Preparation info

  • Serves

    10

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 1.75 litres (3 pints) double cream
  • 450 ml (15

Method

In a large heavy saucepan combine the cream and milk. Scrape the vanilla seeds out of the pods into the pan, using a knife, then add the pods. Heat until just below boiling point.

Beat the egg yolks and sugar together slowly for 10 minutes until pale and thick.

Pour a little of the warm cream into the egg yolks and combine. Return to the saucepan and cook gently over low heat, s