Basic Vanilla Ice Cream

Method

1. Combine cream, crème frâiché and milk in a medium saucepan and heat slowly over a medium heat. Bring to the boil and remove from the heat.
2. Whisk egg yolks, castor sugar and vanilla essence together in a large mixing bowl until thick and creamy.
3. Pour the milk mixture over the egg mixture while stirring.
4. Return mixture to the saucepan and place over low heat while stirring.
5. Allow mixture to simmer (do not boil), until it coats the back of a spoon. Remove from heat and leave to cool.
6. Pour into the bowl of an ice cream churner and churn until mixture thickens and begins to set. Ladle into a plastic container that has a lid and freeze until required.
7. VARIATIONS:
8. 1. BISCUIT ICE CREAM • Stir 1 cup crumbed biscuits into the chilled custard and proceed as above.
9. 2. FESTIVE ICE CREAM • Soak 100 g fruit cake mix in 45 ml (3 T) brandy and add to the basic mixture and proceed as above.
10. 3. PEANUT BUTTER ICE CREAM • Add ²⁄³ cup peanut butter to basic mixture and proceed as above. Top with dried banana chips.
11. 4. LEMON CURD AND MERINGUE ICE CREAM • Stir 1 cup lemon curd (see page 190) into the chilled custard and proceed as above. Top each scoop with a meringue kiss (See page 106).