Watch our video with Eric Lanlard as the celebrity chef shares his full-proof cooking tips.
The summer is well on its way and with the weather heating up, now is the perfect time to set your mind to learning the art of a summer staple, vanilla ice cream. Using just five ingredients this vanilla ice cream recipe is sure to impress your guests so all you’ll need to worry about is what kind of bowl to serve it from!
Master patisser, Eric Lanlard is the perfect teacher, so watch this straight forward instructional video to learn how to make the most delicious vanilla ice-cream with the help of Nielsen-Massey Vanilla Extract.
Whether as the perfect accompaniment to your strawberries or the integral part of a sundae, stuffed to the gunnels with whipped cream and chocolate hot sauce, Eric’s recipe is easy to follow and sure to put a smile on anyone’s face.
Ingredients:
284ml double cream
300ml full fat milk
115g golden caster sugar
2tsp Nielsen-Massey Vanilla Bean Paste or Extract
3 large free-range egg yolks
Method:
Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Take off the heat, fold in the Nielsen-Massey Vanilla Bean Paste or Extract and set aside for 30 minutes so the vanilla can infuse.
Put the egg yolks and golden caster sugar into a bowl and beat with an electric hand mixer for around 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out around 125ml of the cream mixture and beat into the egg yolks to slacken them. Reheat the remaining cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until it reaches a custard mixture and is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.
Get the ice cream machine running, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container.
Eric’s recommendations to “Jazz It Up!“
– Fold into the mixture colourful rum soaked raisins.
– Fold into the mixture peppermint crystal and dark chocolate chips for an “After 8” effect.
– Crumble some soft nutty cookies.
