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Single cream - 450 ml
Vanilla pod or Vanilla essence - 3-4 drops
Egg yolks - 3
Castor sugar - 100 gms
Double or whipping cream - 150 ml


  • To make a vanilla custard, put the single cream and the vanilla pod in a heavy based saucepan and bring the mixture very slowly to boiling point.
  • Remove from the heat, cover and allow to stand for 10 minutes.
  • Remove the vanilla pod and reheat the cream to simmering point.
  • Alternatively, add the vanilla essence to the single cream and gently heat to simmering point.
  • Beat the egg yolks and sugar in a large bowl until thick and pale yellow in colour.
  • Gradually pour the hot cream into the egg mixture, stirring constantly.
  • Strain the mixture into a heavy based or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon.
  • Do not allow to boil. Pour into a large mixing bowl and allow the complete vanilla custard to go cold.
  • Beat the double or whipped cream until it forms soft peaks, then gently fold into the custard.
  • Pour into a freezer container and freeze.
  • Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze for at least a further 1-2 hours.      
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