The Icecreamists' Madagascan Vanilla Ice Cream


  • Pinch of sea salt
  • 88g (3¼oz) caster sugar
  • 2 egg yolks
  • 1 fat vanilla pod (split lengthways)
  • 125ml (4floz) double cream
  • 250ml (8floz) full-fat milk

1. Pour the milk and cream into a large saucepan. Scrape the vanilla seeds, then add the empty pod and heat gently, stirring occasionally, until the mixture begins to steam but not boil 2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and salt and whisk until pal...

View full recipe at SpringPad


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