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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.


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