VANILLA ICE CREAM
- ¾ cup cream
- 1 cup milk
- 5 tablespoons castor sugar
- 3 egg yolks
Combine cream, milk, and castor sugar in a medium saucepan, and bring to the boil.
in a separate bowl, whisk the egg yolks until light and fluffy. Mix the liquid into the egg yolks slowly, whisking continuously.
Place over a bowl of ice to cool, then cover and refrigerate until cold.
Freeze in an ice-cream machine according to the manufacturer instructions.
I use a manual ice cream maker. Keep churning until the mixture is thickened, then place in the freezer. You can use a self-churning ice cream maker as well.
Serve with your decoration/topping/sauce of choice.
I used pomegranate seeds and edible flowers.
Recipe and photo: Micele Anne Holland Bentley