This is one of those 'mistakes' that actually turned out better than what I had originally planned. Yesterday if you were in Sydney you would have been sweltering along with me in temperatures in the mid to high thirties - this would have hit the spot.
I learned we were going to have a temperature spike the night before so I hurriedly started preparing:
- Made Jelly
- Prepared some yoghurt
- Cooked rice for rice salad
- And thought I would give the custard method of making icecream a go.
The recipe I had was american and said to use 'half and half milk'. In hindsight, that is actually half our full cream milk, and half cream. I just used full cream milk - but you know what? For a hot day, it was perfect. It's like a milk-ice like the milky iceblocks of the 1970's. I'm sure they'd be lower in fat too right?
It's really refreshing. I will make again, and probably make them in iceblocks too.
4 cups full cream milk
1 cup caster sugar
6 egg yolks
1 vanilla pod or 1 tsp of vanilla bean paste
(Optional - pulp of two passionfruit)
If using a vanilla bean, scrape vanilla from pod
In a saucepan, combine milk and caster sugar, vanilla and vanilla pod, simmer until lightly bubbling
Separate your eggs (I freeze my whites in a ziplock bag) and whisk egg yolks until smooth.
Add one cup of the hot milk mixture to the eggs and whisk until well combined
Put egg/milk mixture back into the pan and continue to simmer for about 5-6 minutes or until becomes custardy.
Put mix into bowl and cover with clingfilm directly onto mixture (stops it from developing a skin)
Chill COMPLETELY (I left mine overnight in the fridge)
Put into icecream maker and follow manufacturer instructions (mine churned for about 20 minutes)
Empty into airtight containers - I split mine in two, then added passionfruit pulp to one...
Freeze for 3-4 hours. Enjoy!
Print this post in friendly format