Ice-Cream

Frankly, if you’ve made a custard, you’ve made (bar the freezing) your ice-cream; this asks no more of you, just of your kitchen. All you need is an ice-cream maker that slots into the freezer rather than a big expensive one that you plug in and KitchenAid has an ice-cream making attachment. Of course, you can just pour the mixture into a Tupperware and keep taking it out of the freezer to beat the mixture and break up the crystals but not only is this a bore, but the ice-cream just won’t be as voluptuously smooth as if it had been churned. Though in fact, the vanilla ice-cream below is more do-able than most without special equipment; one of the reasons I include it.