Glace a La Vanille (basic Vanilla Ice Cream)
Ice Cream/Frozen Yogurt
NB. Best combination is to use vanilla sugar, which is castor sugar in
which vanilla pods are kept stored (useable after 2 months), and a
vanilla pod with the milk. Failing these, use natural vanilla
extract. Failing that, you can use vanilla essence, but this is much
stronger, so use less.
Beat together the yolks and the sugar until pale and thick.
Meanwhile, heat the milk gradually to boiling with the vanilla pod
(if used). Strain milk in a thin stream over the egg mixture, beating
the while. Return to washed out saucepan and cook until the mixture
coats the back of a spoon. Don't allow to boil. Pass through a fine
sieve and cool, stirring occasionally. Whip the cream, and either
fold it in when the custard is cold or add it when the ice cream is
nearly set. Process in sorbetiere until set and allow to ripen in the
freezer 2 hours minimum before serving.
Recipe based on Pellaprat "The Great Book of French Cooking"
by IMH c/o Georges' Home BBS 2:323/4.4