Desserts Frozen: Vanilla Icecream 11 by Recipe Cottage

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	Vanilla Icecream 11

		Vanilla Ice Cream 300ml milk 300ml cream 3 egg yolks 50g sugar 1 vanilla pod Bring the milk and the vanilla pod to the boil and simmer for 20 miutes. Allow to cool. Beat sugar and egg yolks together. Stir the cooled milk into the egg yolk mixture, and strain into a heavy-bottomed saucepan. Heat gently, stirring constantly, until it thickens slightly. Cool, and mix in the cream. If you don't have an ice cream maker, freeze until slushy, and beat with a fork to break down ice crystals. Repeat 2 or 3 times and then freeze completely. For chocolate ice cream, melt 125g dark chocolate in the milk. I use less sugar when using chocolate. The vanilla version is also nice with fruit (strawberry, blackberry, whatever) puree, folded through the semi-frozen mixture just before freezing it completely. Another good addition is this: 75g caster sugar 4 tablespoons water 50g oatmeal Heat the water and sugar together over a gentle heat until the sugar is dissolved. Then boil until the syrup turns a golden colour. Add the oatmeal, and spread the mix on a buttered baking tray. When set, crush in a processor, or with a mortar and pestle. Again, fold through the ice cream just before freezing thoroughly.