May 01, 2018


Milk - 750 ml
Vanilla essence - 1-2 tsp or 
Vanilla pod - 1
Egg yolks - 6
Castor sugar - 275 gms
Pinch of salt


  • Place the milk and vanilla pod in a saucepan and bring to just below boiling point. Remove from the heat, cover and leave to infuse for 20 minutes.
  • Beat the egg yolks, sugar and salt together until the mixture is very pale and thick and will make a ribbon trail when the beater is lifted.
  • Gradually beat in the strained milk, then pour the mixture into the saucepan.
  • Cook very gently, stirring, until the mixture is thick enough to coat the back of a wooden spoon.
  • Remove from the heat and leave to cool, stirring occasionally.
  • If using vanilla essence, add it now.
  • Pour into freezer trays and freeze, beating the mixture once or twice during freezing.

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