Vanilla Ice Cream

Rich vanilla ice cream – to go with an apple terrine and salted caramel sauce!

Raymond Blanc

Ingredients

• 6 large free range egg yolks
• 100g caster sugar
• 250ml whole milk
• 250ml double cream
• 2 teaspoons vanilla bean paste (or 2 pods seed scraped out)

Method

1. In a large mixing bowl, cream together the egg yolks and sugar until a pale straw colour.
2. Combine the milk, cream and vanilla paste in a heave-bottomed saucepan, bring to the boil and simmer for about 5 minutes. Remove from the heat and leave to cool for 30 seconds.
3. Pour the milk onto the eggs and sugar, whisking continuously, then return the mixture to the saucepan. Cook over a low heat, stirring continuously, to thicken the custard until it coats the back of a wooden spoon. Be careful not to overheat the custard or the egg will begin to scramble.
4. Strain through a fine sieve immediately into a mixing bowl, stir for a few minutes and allow to cool to room temperature.
5. Transfer the bowl to the fridge until chilled (preferably overnight).
6. Once cooled, churn the chilled mixture in an ice-cream machine according to the manufacturer’s instructions until frozen and store in the freezer.

Serve this with Compressed Apple Terrine and Salted Caramel Sauce.

For a no-egg version, see Sicilian Gelato-Style Ice Cream