Split a vanilla bean in half and sink in a jar full of sugar. Let it sit for a week for delicious vanilla-perfumed sugar. Perfect for baking, great in coffee or tea, or sprinkled over oats.
easy
SERVES 1
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Ingredients
BASIC VANILLA ICE CREAM
- An ice cream churner is required for this recipe.
- 500 ml (2 cups) double-thick cream
- 2 x 230 g tubs crème frâiché
- 310 ml (1 ¼ cup) milk
- 6 extra large egg yolks (freeze the egg whites and use for meringue recipe)
- 210 g (1 cup) Huletts Castor Sugar
- 10 ml (2 t) vanilla essence
Method
- Combine cream, crème frâiché and milk in a medium saucepan and heat slowly over a medium heat. Bring to the boil and remove from the heat.
- Whisk egg yolks, castor sugar and vanilla essence together in a large mixing bowl until thick and creamy.
- Pour the milk mixture over the egg mixture while stirring.
- Return mixture to the saucepan and place over low heat while stirring.
- Allow mixture to simmer (do not boil), until it coats the back of a spoon. Remove from heat and leave to cool.
- Pour into the bowl of an ice cream churner and churn until mixture thickens and begins to set. Ladle into a plastic container that has a lid and freeze until required.
- VARIATIONS:
- 1. BISCUIT ICE CREAM • Stir 1 cup crumbed biscuits into the chilled custard and proceed as above.
- 2. FESTIVE ICE CREAM • Soak 100 g fruit cake mix in 45 ml (3 T) brandy and add to the basic mixture and proceed as above.
- 3. PEANUT BUTTER ICE CREAM • Add ²⁄³ cup peanut butter to basic mixture and proceed as above. Top with dried banana chips.
- 4. LEMON CURD AND MERINGUE ICE CREAM • Stir 1 cup lemon curd (see page 190) into the chilled custard and proceed as above. Top each scoop with a meringue kiss (See page 106).
Top tips
Don’t be vanilla
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Conversion Table
Cups | Tablespoons | Grams | |
---|---|---|---|
Butter | 1/4 cup | 4 Tbsp | 57g |
1/3 cup | 5 Tbsp + 1 tsp | 76g | |
1 cup | 16 Tbsp | 227g | |
Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
1/2 cup | 8 Tbsp | 60g/55g | |
1 cup | 16 Tbsp | 120g/110g | |
Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
1/3 cup | 5 Tbsp + 1 tsp | 65g | |
1/2 cup | 8 Tbsp | 100g | |
1 cup | 16 Tbsp | 200g | |
Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
1/3 cup | 5 Tbsp + 1 tsp | 60g | |
1/2 cup | 8 Tbsp | 90g | |
1 cup | 16 Tbsp | 180g | |
Water | 1/4 cup | 4 Tbsp | 57g |
1/3 cup | 5 Tbsp + 1 tsp | 76g | |
1/2 cup | 8 Tbsp | 114g | |
1 cup | 16 Tbsp | 227g |