Custard Based Vanilla Ice Cream

It's been so hot and sunny this week which is ideal weather for some ice-cream making. The flavour du jour is the classic and ubiquitous vanilla. Earlier today I bought some roasted, chopped hazelnuts as a topping but all sorts of toppings can go on vanilla. Top it off with chocolate chips or hundreds and thousands. Wafers and fruit or how about a good drizzle of your favourite syrup. This recipe is from my Aldi ice-cream maker instruction manual.

Recipe

Ingredients

2 Egg Yolks
50g Icing Sugar
200ml Skimmed Milk
200ml Double Cream
Few drops Vanilla Essence/Extract

Place the egg yolks in a bowl and mix them. Place the milk in a saucepan over a low heat until boiling point has been reached (that is when you steam rise off the milk). Then pour the milk on the egg-mixture and then pour back the mixture into the saucepan. Now stir constantly over low heat until the mixture thickens. Do not allow to boil. I stirred the mixture until it looked like custard. Remove from heat and allow to cool down. Here I transferred the mixture to a bowl so it would cool faster. Add the cream and vanilla essence/extract. Pour the mixture into the freezer bowl of your ice cream maker with the paddle running. Allow to freeze until desired consistency has been reached. This took me about 20 mins  which resulted in soft scoopable ice cream. I tend to place my just made ice cream into the freezer as I prefer a slightly more solid consistency.