Ice Cream Cornet

David Wilkinson

Rich French Vanilla Ice Cream

375ml Milk
1 Vanilla Bean
90g Granulated Sugar
5 Egg Yolks
185ml Whipping Cream

Or for you US folks who don't like grammes and millilitres:

1 1/2 cups Milk
1 Vanilla Bean
1/2 cup minus 1 tbsp Granulated Sugar
5 Egg Yolks
3/4 cup Whipping Cream (36 per cent fat)

Split vanilla pod in two lengthwise. Put milk, vanilla pod and half of the sugar into saucepan. Bring almost to boil, stirring frequently, and then take off the heat. Put the lid on and set to one side for 15 minutes for the flavours to infuse.

In a large bowl, beat the egg yolks with the remaining sugar until pale and creamy. It should be thick enough to hold its shape when you run a spoon through it.

Bring the milk back to the boil and then pour it in a thin stream onto the beaten egg yolk mixture. Whisk the eggs steadily whilst you do this.

Either place the bowl over a pan of simmering water, or put the mixture back into the pan and heat over a heat diffuser. Don't heat over a direct heat, unless you're very, very confident - you'll just end up with very sweet scrambled eggs.

Stir constantly whilst heating gently until it starts to thicken. It should just coat the back of a spoon when done. If you draw a line across the back of the spoon through the custard, the custard should hold its shape. If it doesn't, leave it a little longer. Don't overcook. If you have a thermometer, you're aiming for 85C/185F.

As soon as the custard has come up to temperature, remove the pan from the heat and plunge it into a bowl with an inch or two of cold water in the bottom. Keep stirring for a few more minutes until it cools a little.

Put to one side until completely cool - leave the vanilla pod in there all this time.

When cold, remove the vanilla pod and stir in the cream.

Pour into ice cream maker and churn as normal, following your ice cream maker's usual instructions.

Place in container in freezer.

Serve however you like your ice cream best. The picture above shows it served in a cornet, rolled in chopped, roasted hazelnuts with a chocolate flake.

Recipe taken from "Ices, The Definitive Guide" by Caroline Liddell and Robin Weir. If you like home-made ice cream, this is the book to buy.


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