Raynaudes vanilla ice cream from A Table in the Tarn: Living, Eating and Cooking in South-west Franc
My streamlined method for making ice cream uses the minimum of ingredients and equipment, and is so easy that we make it fresh practically every day in high summer.
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Ingredients
- about 550 ml double cream, chilled
- about ¼ tsp cornflour
- vanilla seeds from ½ pod (optional)
- 1 tsp vanilla extract
- 150 g sugar (white or golden)
- 6 egg yolks
- 225 ml full-cream milk
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