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Vanilla ice cream
600ml/1pt double cream
1 vanilla pod, split lengthways
pared zest of 1 lemon
4 eggs, beaten, plus 2 egg yolks
175g/6oz caster sugar
• Put the cream in a heavy saucepan and heat gently, whisking.
• Add the vanilla pod, lemon zest, eggs and yolks to the pan, and heat
until the mixture nearly reaches boiling point. Reduce the heat and cook
for 8–10 minutes, whisking continuously, until thickened.
• Stir the sugar into the cream mixture, set aside and leave to cool. Once
cool, strain the mixture through a sieve.
• Slit open the vanilla pod, scrape out the tiny black seeds and stir into the
cream. Pour the mixture into a shallow freezing container with a lid, and
freeze overnight until set.
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