Since I had my baby boy, I’ve become more interested in knowing the ingredients in everything I buy than ever before. George loves ice cream and I began to wonder what exactly was in ice cream. When I looked on the back of the tub from the supermarket I wasn’t too happy with the list of ingredients, preservatives and a whole bunch or other stuff that I felt sure wasn’t necessary. So, when I got home and started googling ice cream recipes I soon found out that ice cream is only a frozen egg custard with whipped cream added; simple ingredients, that although fattening, are a better option than the stuff I had been buying from the supermarket. Next, I had to find a recipe that did not require an ice cream maker, simply because I don’t have one. I finally found a recipe, not on the internet, but on my own bookshelf in Tanya Ramsay’s book Family Kitchen and adapted it to suit my tastes.
Here it is, enjoy:
- 1/2 fresh vanilla pod
- 1/2 pint milk (skimmed or full fat)
- 3 egg yolks
- 4oz caster sugar
- 1/2 pint double cream
- 50g chocolate chips
- Split vanilla pod open and place with milk into a pan, heat gently until nearly boiling.
- Beat the egg yolks and sugar together in a bowl.
- Pour a little of the hot milk in with the egg mixture whisking quickly, slowly add the rest of the milk whisking all the time so that the eggs do not curdle.
- Pour the egg and milk mixture back into the pan over a low heat, stir gently, but continuously, until the mixture has thickened and coats the back of a wooden spoon.
- Remove from the heat and allow to cool completely.
- Meanwhile, whisk the cream until thick and once the egg/milk mixture is cool mix it together with the cream.
- Remove the vanilla pod, add in the chocolate chips and stir.
- Place in a plastic container with a lid and put in the freezer for approx 3 hours, after which take the mixture and stir well to ensure it freezes evenly (the edges will freeze first, the middle will be last, so by stirring the mixture it will replace the need for an ice cream maker).
- Leave in the freezer over night or at least 6-8 hours – then enjoy!
Since the ice cream uses only the yolk of the egg you could use the egg white to make meringues – a great accompaniment to serve with the ice cream.