VANILLA ICE CREAM

INGREDIENTS:

1. Egg yoke 4
2. Caster or unrefined sugar100g
3. Vanilla essence to taste
4. Whole milk or skimmed milk (375ml)
5. Cream 125ml

METHOD OF PREPARATION

• Whisk the yoke and sugar in a bowel until almost white.
• Boil the milk with vanilla essence in a thick based pan.
• Whisk unto the egg and sugar, mix well.
• Return to the clean saucepan, place on a low heat.
• Stir continuously with a wooden spoon until the mixture coats the back of the spoon.
• Pass through a fine strainer into a bowel.
• Freeze in an Ice cream machin gradually, add the cream.

NOTE
COFFEE ICE CREAM:  Add coffee essence to taste to the custard after it is cooked.
CHOCOLATE ICE CREAM:Add 50 to 100g of chopped covertures to the milk before boiling or (50g cocoa) powder.
STRAWBERRY ICE CREAM: Add 125ml strawberry pulp in place of 125ml of milk. The pulp is added after the custard is cooked