oddono-s-vanilla-ice-cream

oddono-s-vanilla-ice-cream

INGREDIENTS

• 500ml fresh whole milk
• 250ml fresh whipping cream
• 140g sugar
• 6 egg yolks (use medium eggs)
• 1 vanilla pod
• The zest of a lemon

METHOD

How to make Oddono's vanilla ice cream

1. Pour the milk and cream into a pan over a gentle heat.

2. When the milk and cream are warm, add the sugar and stir until all the grains have dissolved.

3. Add the egg yolks and whisk to make a custard base. To check if your eggs are fresh put 50g of water into 500ml of water and pop the egg (still in its shell) in. If the egg sinks, it is fresh. If it floats it is not fresh.

4. Flatten the vanilla pod, cut away the ends, split the pod and remove the seeds. Add the seeds to the custard.

5. Add the lemon zest and continue to whisk until all the ingredients have blended together.

6. Bring the temperature up to 65°C for 3-4 minutes to pasteurise the ingredients. Be careful not to overheat the mixture or the eggs will cook.

If you have time, leave the ice cream base to chill overnight. It will take less time to churn in the machine and the flavours will have infused deliciously.

7. Transfer the vanilla base to an ice cream machine and turn it on. Check the manufacturer's instructions for how long it will take to make the ice cream and whether you will need to pre-chill the bowl.

8. If you don't have an ice cream machine, place the base into the freezer for an hour, take it out and stir it well, then place back into the freezer to freeze again. Repeat the process 4 or 5 times until the ice cream is ready.

9. Transfer the ice cream into freeze proof containers or eat straight away.