You might think it's hard, but there’s nothing easier than making homemade ice cream! Homemade ice cream is beyond amazing; it tastes fresh and delicious, and there's the satisfaction of knowing that YOU made it. And I guarantee you that it’ll be devoured in seconds.
Oh So Creamy Vanilla Ice Cream
(Makes one 25ct Quart)
1 teaspoon vanilla bean paste*
4 egg yolks
110g caster sugar
Put the milk and vanilla in a pan, set over heat and bring to a boil over heat, then set aside and allow the vanilla to infuse for 15 minutes.
In a bowl, whisk the egg yolks and sugar and then slowly drizzle in the milk while whisking quickly to avoid the eggs from curdling.
Return the mixture to the pan and set over a gentle heat for 10 minutes, stirring regularly until it slightly thickens.
Remove the pan from the heat and allow it to cool completely.
Add the cream to the mixture, stir it and then pour into your ice cream maker.
Churn the ice cream according to your machine's instructions.
After it's done, it will be too soft to scoop at this stage (so if you can resist the urge to take a spoonful, or two)!
Spoon the ice cream into a plastic container or an ice cream container, if you have one, and freeze until you get a scoop-able texture.
Allow to soften a little before serving, then scoop onto a plate, drizzle with some luscious oozy caramel, and luxuriate in it.
You’ll never have store bought ice cream ever again!
Oh, and it tastes divine plopped on top of these Cookie Brownies!
*Alternatively you can use vanilla essence, or fresh vanilla seeds scraped from the inside of a vanilla bean.
– Recipe and photographs by Shaikha Al Ali