Summer is already at its peak here in Singapore, or at least I can’t imagine it going any worse. It’s really hot n humid that otherwise comforting activity of being in the kitchen now feels to be stressful. So nowadays the focus is on food that are quick and easy to whip up, or something which help to beat the summer heat. And with my girl at home fulltime due to the Easter break, there is no escape from making her favorites. Last week we made this creamy vanilla ice cream, and as expected, it vanished pretty fast!
This recipes uses egg yolks and do make sure while cooking the egg yolks you keep the heat on low and whisk continuously or else it will start to scramble. And use of vanilla pods or pure vanilla essence yields best result.
You need –
- Egg yolks – 5
- Whole milk – 1 cup
- Heavy cream – 2 cup
- Sugar –1/2 – ¾ cup depending on the taste
- Vanilla pod – 1 or if using essence – 1 teaspoon
- A pinch of salt
In large sauce pan add the cream, milk, salt and Slit the vanilla pod down its length with a small sharp knife and scoop out the seeds into the pan. Cut the pod into 2 and tip it in as well. Bring this to a boil and turn the heat off. In a separate bowl beat the egg yolks and sugar till pale; gradually pour half the cream-milk mixture into the yolks and whisk continuously.
Pour this egg mixture back into the saucepan and cook over low heat stirring constantly till the mixture thickens enough to coat the spatula.
Turn the heat off, remove the pods and pour the mixture into an airtight freezer safe container and freeze for about 2 hour. Turn on the ice cream maker and transfer the mixture into the freezer bowl. Churn the ice cream for about 25-30 minutes till you get the desired creamy consistency or follow manufacturer’s instructions
Transfer into a airtight freezer safe container and into the freezer to set for 3-4 hours undisturbed. Remove the ice cream from the freezer 5 minutes before you serve so its easy to scoop it out.