I’m a massive fan of ice cream. On top of puddings, tarts, pies – I mean, some people have it with custard as well! Crazy, right? I’m going for vanilla here, but the different combination of sugars gives the frozen treat a deeper flavour. Try this ice cream on top of my banana bread.
2 vanilla pods
360ml whole milk
465ml double cream
5 large egg yolks
75g soft light brown sugar
75g soft dark brown sugar
FLAVOUR YOUR MILK Split your vanilla pods, scraping out the seeds, and put both pods and seeds into a large saucepan with the milk and cream. Place the pan over a medium heat and bring to a gentle simmer. Leave to simmer for 3–4 minutes.
MAKE YOUR CUSTARD Meanwhile, place your egg yolks and both sugars into a large bowl and mix until well combined. Turn the heat up under the milk and bring it to the boil. Quickly pour your milk into the egg yolks in a slow and steady stream, whisking constantly. Pour the custard back into the pan and cook over a low heat, stirring all the time with a large wooden spoon. Once it coats the back of the spoon it’s ready. (You don’t want scrambled eggs!) Pass the custard through a fine sieve and discard the vanilla pods. Leave the custard to cool completely. Place a sheet of clingfilm on the surface of the custard to prevent a skin from forming, then pop in the fridge to chill overnight. (You want your custard to be as cold as possible for best results, trust me.)
ICE CREAM TIME Get your ice cream maker going, then slowly pour in the chilled custard. Churn according to the manufacturer’s instructions, then pop it in a freezerproof container and place in the freezer until solid. If you don’t have an ice cream maker, pour the mixture into a freezerproof container, seal and place in the freezer. After about an hour, stir well to break up the ice crystals. Repeat twice more.
VARIATIONS Before you freeze the custard, you can add squiggles of chocolate or caramel, or fold ripples of lemon curd through it. And, you can use this ice cream for milkshakes (see the book for loads of ideas).
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