Home made vanilla ice cream

Forget tubs of insipid synthetic tasting ice creams when you can recreate the taste of real dairy ice cream using just a few basic ingredients. We were inspired to make this when we found an ice cream maker on offer locally at a price too low to refuse! You will need to master the skills involved in making a sauce anglaise first but once you have done this you have the base on which to make memorable ice creams with the added benefits of having a sauce that is delightful to use in its own right.


Ingredients


1 Quantity of Sauce anglaise (see sauce anglaise recipe)
250 ml Double Cream

Method

1. Follow instructions for your ice cream maker. The one we used needed the bowl to be frozen for 24 hours first.

2. Set up ice cream maker and switch on. When paddle is turning pour in the sauce anglaise.

3. When this begins to freeze and thicken lightly, pour in the cream. 

4. Continue churning until the ice cream is thick and frozen. 

5. Remove ice cream from machine. Place in plastic container and put this in the freezer.

6. If ice cream has been frozen for some time remove

 from freezer for approx 15 minutes before use.

ENJOY