I don’t really have to eat dairy-free, I just don’t tend to eat a whole lot of it. I don’t really drink milk or even put milk in my tea. I don’t eat ice cream much. I like cheese, but don’t tend to eat it often. Yoghurt is about the only dairy I eat regularly.
But then Sam decided he wanted to eat vita brits with banana and milk for breakfast. So now we need to have milk in the fridge.
And then I made my favourite chocolate avocado mousse cake, and had 6 left over egg yolks.
Then I bought some cream, just because I thought I’d like to make some ice cream.
I got this recipe from a cookbook I have, called Le Cordon Bleu Desserts. It came in a set of 20 books, which are really great, but I’ve only made a few things from them so far. Here’s what I did:
- 6 egg yolks
- 100 grams castor sugar (I used dextrose)
- 375 ml milk
- 1 vanilla pod, split lengthways
- 125 ml thick cream
- Whist the egg yolks and sugar (dextrose) in a heat proof bowl until thick and creamy and almost white.
- Bring the milk and vanilla pod slowly to the boil in a heavy based pan.
- Gradually whisk the boiling milk into the eggs and sugar, then transfer the mixture to a clean pan.
- Stir mixture constantly with wooden spoon over low heat for about 5 minutes, or until the custard thickly coats the back of the spoon. Don’t let the mixture boil, or it will separate.
- Pour mixture through a fine strainer into a clean bowl. Place bowl in sink of iced water to cool.
- When the custard is cold, stir in the cream, then pour the mixture into an ice cream machine and churn for for 10-20 minutes, or until the ice cream holds its own shape.
- Pour into container and freeze for 3-4 hours or overnight.
This is seriously the best vanilla ice cream I’ve had. Go make some!