Orlando Murrin

Raynaudes vanilla ice cream

Preparation info
  • Makes

    1 litre

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

My streamlined method for making ice cream uses the minimum of ingredients and equipment, and is so easy that we make it fresh practically every day in high summer.

Ingredients

  • 225 ml full-cream milk
  • 150 g sugar (white or golden)

Method

The Manoir kitchen is an intensely busy operation, and I do not believe in cutting corners. That said, the faster and more efficiently we can make something, the more time there is to make something extra - for instance, a new petit four with which to astonish guests after dinner this evening, or a pot of apricot jam for breakfast tomorrow.

I therefore make no apologies for my ultimatel