Home made ice cream - with a hint of coffee

I popped an Ice Cream maker on my wishlist this Mother's Day and it was granted.

I feel it may have been motivated by the desire to be eager recipients of the delicious desserts that may come from the machine.  Now I know exactly what goes into the ice cream, the family is eating. Only organic eggs, milk and sugar.  Treat yourself !

Ingredients

2 cups whole milk (I try to use non homogenised)
2 cups thickened cream
1 cup caster sugar
Pinch of salt
1 whole vanilla bean, halved and seeds scrapped
5 large organic egg yolks
1 1/2 teaspoon pure vanilla extract

Method

In a medium heavy based saucepan over a medium to low heat, whisk together the milk, cream, and half the sugar, salt and the scrapped vanilla bean (including the pod). Bring the mixture just to a boil.

While the milk is heating, combine the yolks and remaining sugar in a bowl.  Using a hand mixer on low speed , beat until mixture is pale and thick.

Once the milt/cream mixture has nearly come to the boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture.  Add another 1/3 of the mixture, then return the combined mixture to the saucepan.

Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon.

The mixture must not boil or the yolks will overcook - the process should only take a few minutes.

Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature.  Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours or overnight.

Follow instructions from ice cream machine.  Then place churned ice cream in a container and freeze for at least 2 hours.

Flavourings are the fun experiment, we have tried a hint of coffee by adding 2 teaspoons of granulated coffee mixed with 1 tablespoon of hot water to combine. Also chocolate flavoured by melting good quality chocolate with hot milk. Let your creative inspirations guide you.

Very Nice

Mamma Marmalade