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BASIC RECIPES
VANILLE ICE CREAM (Custard Based)
Custard made with egg yolk and cream is the traditional base of many ice creams. Below is the
classic Vanilla Ice Cream, but if you omit the vanilla you can use the custard base with many diffe-
rent flavourings and there are several examples in this booklet.
4 egg yolks - 4 oz (100 g) caster sugar - 1/2 pint (300 ml) milk - 1/2 pint (300 ml) double cream -
2 teaspoons vanilla essence (or to taste)
Pour the milk in a saucepan and slowly heat it to boiling point. In a bowl beat the egg yolks and
sugar together and then still beating pour over the milk. Return the mixture to the pan and stirring
constantly heat it until the mixture forms a film over the back of a wooden spoon. Do not let it boil
or it will separate.Remove the pan from the heat, leave it until cold then stir in the cream and vanilla
essence.
(Mixture approximately 1 1/2 pints)
COFFEE PARFAIT
A parfait is another classic type of ice cream which is made by pouring a hot sugar syrup over egg
yolks The mixture is then cooled before cream and any flavouring is stirred in. These
instructions are for a coffee parfait, but it is equally good flavoured with freshly squeezed lemon
juice or with pureed cherries, either fresh or tinned, and a dash of cherry brandy.
3 oz (75 g) sugar - 4 egg yolks - 3/4 pint (450 ml) double cream - 2 tablespoons instant coffee.
Put the sugar and 4 tablespoons water in a small saucepan. Place it on the heat and stir constantly
until the sugar has dissolved. Bring to the boil and boil until you have a light syrup (about 4-5
minutes), (230 °F, 110 °C). In a mixing bowl whisk the egg yolks, and whisking continuously pour on
the slightly cooled syrup. Whisk until it has amalgamated then leave until it is cold. Dissolve the cof-
fee in a tablespoon of water; stir it and the cream into the egg mixture.
(Mixture approximately 1 1/4 pints)
VANILLA ICE CREAM WITH YOGHURT
1/2 pint (300 ml) single cream - 1/2 pint (300 ml) plain yoghurt - 4 oz (100 g) Castar sugar (or
to taste) 2 teaspoons vanilla essence.
Place the cream and sugar together in a saucepan and heat it slightly, stirring all the time, until the
sugar has dissolved. Leave until cold, whisk in the yoghurt and the vanilla essence.
(Mixture approximately 1 pint)
LOW FAT VANILLA ICE CREAM
1 pint (600 ml) skimmed milk - 5 tablespoons dried milk powder - 4 oz (100 g) caster sugar -
1 1/2 teaspoons vanilla essence.
Put the milk in a saucepan over a gentle heat. Add the sugar and sprinkle the milk powder over the
top. Stir until both the sugar and the milk powder are dissolved, being careful not to let the mixture
boil. Remove the saucepan from the heat and when cold stir in the vanilla essence.
(Mixture just over 1 pint)
