The classic dessert for any occasion, our basic vanilla ice-cream recipe defies reinvention Recipe

Basic vanilla ice-cream

A smooth, creamy dessert without the need for an ice-cream maker - by Kerrie Worner

The perfect accompaniment to any dessert - or enjoyed just as it is!

Ingredients

1 tsp vanilla bean paste

400ml milk

6 egg yolks

⅔ cup caster sugar

300ml cream

Method

If you have an ice-cream maker that requires the container to be frozen, freeze overnight.
Put vanilla and milk in a saucepan. Stir over a medium heat until mixture comes to a simmer.
Put egg yolks and sugar in small bowl of an electric mixer and beat for 2-3 minutes or until thick and creamy. Continue to beat while drizzling in hot milk mixture. Transfer to a large heatproof bowl. Place bowl over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water.
Cook, stirring constantly, for 25-30 minutes, or until mixture is thick enough to coat the back of a spoon. Cool. Cover mixture with plastic wrap and refrigerate for 3-4 hours. Stir cream into mixture.
Churn mixture in an ice-cream maker for 35-40 minutes. Alternatively, pour mixture into a metal tin and freeze for 2-3 hours until semi-frozen. Process in a food processor until smooth. Pour back into tin and freeze again until semi-frozen. Repeat this process once more, to reduce ice crystals.

Tip: Mixture can be made up to 2 days ahead and refrigerated.

Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.