I hit the jackpot on my birthday the other week. I received some absolutely wonderful presents, including some exciting toys- a mini blowtorch for caremelizing the tops of creme brulées, an ice cream maker and a new camera- a proper posh DSLR.
I’m hoping the camera will mean that my snaps on this blog will jump up a level, although I’ve really got to sit down and read through the manual and take some time to experiment. Here are some quick initial shots in the meantime of some photogenic produce- chard, raspberries and peppers. Admittedly, I have A LOT to learn, but already the difference compared to my crappy little point and shoot is remarkable.
I also tried out my wonderful ice cream maker for the first time. Following a quick Twitter survey, I was informed that it’s best to start with a classic and progress- so vanilla ice cream it was. I made a custard-based one for a richer flavour and used vanilla pods rather than just essence. With those beautiful raspberries, it was an absolute summer’s dream.
Custard-based Vanilla Ice Cream
You will need:
3 egg yolks
75g caster sugar
225ml double cream
seeds from 1 vanilla pod
1. Begin by making the custard. In a pan, slowly heat the milk until it almost reaches boiling point. Combine egg yolks and sugar in a small bowl, whisking until smooth.
2. Slowly pour the milk over the egg mixture, whisking all the while.
3. Return to the pan and stir over a very low heat until thickened. It should be slightly runnier than custard, but still coat the back of a spoon. Remove from the heat and leave to cool.
4. Stir in the cream and vanilla seeds. Pour into an ice cream maker, following the manufacturer’s instructions. I left mine to work for about an hour before returning the bowl to the freezer for the cream to firm up. Best served with fresh berries or alongside a hot slice of pie.
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