No Churn Vanilla Ice Cream

This recipe was given to me by my neighbour at Uki, It is a great starting ice cream base to add whatever your favourite flavours are.  Justine has her own chickens, so her eggs were extra special. If you don't own chickens, source the best and freshest organic eggs.

Ingredients

6 egg yolks

175 gm caster sugar (if not wanting too sweet only use 150g)

600 ml single cream

2 Tablespoon rose water

150 gm ground pistachios or scraped vanilla bean pod 

Method

Cream the egg yolks and sugar together in a mixer until smooth, thick and pale. Transfer to large stainless steel bowl. 

Pour the cream into a small saucepan and bring to the boil over a medium heat. Gradually pour the hot cream over the egg mixture, beating continually. 

Place the bowl over a pot of simmering water (making sure the base of the bowl does not touch the water) and stir with a wooden spoon until the mixture thickens to a custard. 

Add the rose water (or not if you don't have any) and fold through pistachios or vanilla bean seeds.

All the mixture to cool, then pour it into a serving bowl, cover with cling film and freeze overnight. 

Serve straight from the bowl.

I added a spoon of my Davidson Plum Jam on top to serve.

So good.

Mamma Marmalade