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Vanilla Dairy Ice Cream

March 11, 2013


I have had a dream almost every night, my head is full of nightmares and surreal events.  I wanted to do was make a dessert which represented the types of dreams I wanted.  Dreams that were light-hearted, happy, heavenly and just darling.  This will never be the a frequent occurrence for Birdspeed so all I could do was make my beautiful dessert and dream of dreams.   I made a lovely vanilla ice cream, once again my custard was on point.

This recipe was adapted from The Dairy Book of Family Cookery (Ebury Press, 1983).

Dairy Vanilla Icecream


300ml skimmed milk, 1/2 tsp vanilla seeds, 3 egg yolks, 300g caster sugar, 300ml double cream.


1. In a saucepan stir the vanilla seeds in with the milk.
2. Bring this to the boil.
3. Take off the heat and leave to cool for about 10 minutes.
4. Beat the egg yolks and sugar together.
5. Stir into the milk.
6. Cook the custard gently over a low heat, do this until it coats the back of a wooden spoon.
7. Leave the custard to cool before pouring it into an ice cream maker with the paddle already running.
8. Pour in the cream after the custard has been poured in.
9. Run the machine for 45 minutes and then pour into a freezable container.
10. Put the ice cream into the freezer and lightly whip after 2 hours.
11. Return the ice cream to the freezer and serve at desired consistency.


From → Desserts

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