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Vanilla Ice Cream

I always use the same basic recipe for vanilla ice cream, but alternative flavours also work brilliantly. For most recipes the vanilla can be left out so that the other flavours can predominate. If you haven’t got an ice cream machine, then put the vanilla mixture into a bowl and freeze, turning with a whisk every 15 minutes until frozen.

Place the sugar in a heavy-based pan with 120 ml/4 fl oz of water. Place over a low heat and heat gently until the mixture has dissolved. Bring to the boil and boil fast for a few minutes until the resulting syrup begins to reach soft ball stage. Test by quickly dipping the back of two spoons into the syrup, if it strings between them then it is ready.

Place the cream in a large bowl and beat until soft peaks from. Whip the egg yolks and vanilla in a separate bowl with the hand-hot water until pale and thickened and the whisk can leave a trail in the mixture. Slowly pour in the sugar syrup and then fold into the whipped cream.

Place the vanilla mixture into an ice cream maker and churn for 20-30 minutes until thickened and increased in volume. Don’t leave it churning until completely frozen and set or it will be over-churned and slightly grainy in texture. Take it out when thick and starting to freeze and put into the freezer. Ice cream is best served within 24 hours. Transfer it to the fridge for 30 minutes before serving to soften a little.

BUMBLE BERRY ICE CREAM
Add the Bumble berry compote (page 00) at the last turn or two. This will give you a wonderful ripple effect running through the ice cream.

GRAND MARNIER
Fold four tablespoons of Grand Marnier into the ice cream mixture before churning.

BROWN BREAD
Preheat the oven to 180C/350F/Gas 4. Spread 75 g/3 oz of Brown soda bread crumbs (page 00) on a baking sheet and sprinkle over the same amount of light muscovado sugar. Bake for 10-15 minutes until the crumbs are toasted and lightly caramelised, stirring occasionally to break up any lumps. Remove from the oven and leave to cool completely, then using your fingers separate into fine crumbs and add at the last turn or two to keep the crunchy texture.