- 284-300ml carton double cream
- 300ml (½ pint) milk
- Pinch of salt
- 250g (8oz) caster sugar
- 6 large egg yolks
- Few drops of vanilla extract
- 284ml carton buttermilk
- Wafer biscuits, to serve
- Pour the cream and milk into a saucepan then add the salt and half the caster sugar. Bring the mixture to the boil.
- Lightly beat the egg yolks and vanilla extract with the remaining sugar. Pour the hot cream mixture over, mixing well, then tip the mixture back into the saucepan. Place the pan over a low heat and stir until the mixture has thickened into a custard, taking care not to let it boil or it will curdle. Remove the pan from the heat and strain the mixture into a clean bowl. Stir in the buttermilk, press a sheet of cling film against the surface and leave the custard to cool.
- When cooled, freeze the mixture either using an ice-cream maker or by pouring it into a suitable freezer container and placing in the freezer. If using a freezer, beat the mixture regularly while it's freezing, so that it will have a smooth texture.
- Remove the ice cream from the freezer for 5-10 mins before serving to allow it time to soften enough to be able to scoop it. Serve with wafer biscuits. The ice cream will also keep in freezer for up to 3 months.
Feature: Sue McMahon. Photos: Simon Pask. Props stylist: Selina Lake
Nutritional information per portion
- Calories 510(kcal)
- Fat 33.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.