Cream Based Vanilla Ice Cream
|Light cream/Whipping cream||500 Milliliter (2 Cups)|
|Water||125 Milliliter (1/2 Cup)|
Put the cream and vanilla bean into a small saucepan and bring to just under boiling point.
Remove the pan from the heat and let stand for 5 minutes.
Remove the vanilla bean, pour the cream into a bowl and set aside to cool.
When cool, chill thoroughly over ice cubes.
Beat the egg yolks in a heatproof bowl.
Dissolve the sugar in the water over low heat.
When the sugar has dissolved, increase the heat and boil the syrup until it reaches a temperature of 220°F (104°C).
Remove the pan from the heat, wait 30 seconds then pour in a steady stream over the yolks, beating all the time with a beater—a hand-held electrically operated one is easiest to use.
Beat until the mixture is thick and mousse-like, then cool.
If you are using whipping cream, beat it until it is thick but not stiff.
Fold the cream into the egg and sugar mixture.
For still-freezing, chill the mixture then pour into the freezing tray or container and freeze.