Italian Ice Cream and Sorbets Recipes - Vanilla Ice Cream (Gelato alla Vaniglia) Recipe

Ingredients

• 450 ml/2 cups single (light) cream

• 3 egg yolks

• 150 g/5 oz/2/3 cup caster (superfine) sugar

• 2.5 ml/1/2 tsp vanilla essence (extract)

---

Method:

1. Place the single cream in a saucepan and gently heat until it reaches boiling point. Remove from the heat.

2. Beat the egg yolks and sugar in a bowl over simmering water until the mixture thickens.

3. Whisk in the hot cream and vanilla essence and continue whisking for 4 minutes, stirring all the time, until the custard thickens and coats the back of a spoon.

4. Cool by standing the bowl in cold water, stirring to prevent a skin from forming. Pour the mixture into a rigid freezer proof container. Cover and freeze for 1 hour.

5. Break up the ice crystals with a fork and whisk until smooth. Return to the freezer for 45 minutes and whisk again.

6. Freeze until firm. Remove from the freezer 10 minutes before serving.