Vanilla Ice Cream

Appears in

By Robert Carrier

Published 1965

  • About


  • 4 egg yolks
  • ¼ pound sugar
  • pinch of salt


Beat egg yolks, sugar and salt until light and lemon-coloured. Scald single cream, and add to egg and sugar mixture, whisking until mixture is well blended.

Pour mixture into top of a double saucepan and cook over water, stirring continuously, until custard coats spoon.

Strain through a fine sieve; stir in vanilla and freeze as above.