ITALIAN VANILLA ICE CREAM
Number Of Ingredients 4
Steps:
- Pour milk into a medium saucepan and heat gently until warm. Remove from heat. Split vanilla pod lengthways and leave to infuse in the warm milk for 20 min. Using an electric whisk, beat together the yolks and sugar until very thick. Remove the vanilla pod from saucepan and scrape seeds out into milk. Gradually add vanilla milk to the egg yolk mixture, stirring. Pour vanilla custard into shallow freezer container and freeze, uncovered, for 1-2hrs, until mushy. Turn the mixture into a bowl, and using a fork, break up the ice crystals. Return to freezer and repeat, breaking up ice crystals every 30 min for 2 hours. Return the freezer to be firm. The texture will be softer than you might expect, but this is correct. Cover the container with lid for storing. Transfer to fridge 45 min before serving.
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