Ingredients

Method

This recipe makes 1.2 litres.

Combine the sugar and egg yolks in a large bowl, mix well and then pour the milk and cream (while still hot ) over the egg mixture and whisk.

Pass through a fine sieve into a clean heavy based saucepan and cook over a very low heat, stirring constantly until the mixture coats the back of a wooden spoon. (Do not leave or stop stirring.) This is basic creme anglais.

Cool the creme anglais quickly by placing over a bowl of iced water and chill thoroughly.

Pour the chilled creme anglais into an ice-cream machine and churn.

When the ice-cream is almost firm you can transfer it to a solid plastic container, seal well and put in the freezer. If you do not have an ice-cream machine, place in a shallow container and beat 2-3 times during the freezing. Soften the ice-cream for about 10 minutes at room temperature before serving.

Raspberry Ice Cream

Take one quantity of classic vanilla ice cream and add when churning 100ml of raspberry coulis and 150g of fresh raspberries.

Fresh Lavender Ice Cream

You need fresh flowers for this fragrant ice cream, which are around in late summer. Make as for the classic vanilla ice cream, omitting the vanilla from the creme anglais. Instead, strip the flower buds from 50g of fresh lavender flowers and steep these in the hot cream and milk. Strain after, rather than before chilling.