Vanilla Custard | Recipes from Granor Farm
This custard base comes from London's Skye Gyngell and makes the most deliciously rich, golden custard and can be spun into ice cream after cooled.
Ingredients
- 450 mL heavy cream
- 150 mL whole milk
- 6 egg yolks
- 120 g sugar
- 1 tsp vanilla extract or paste
- pinch of salt
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