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Maya Kitchenette

Vanilla Ice Cream and Buterscotch sauce

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Calories: 3803
Ingredients Method Notes

Ingredients
  

  • 1 cup whole milk
  • a pinch of salt
  • 1/2 cup sugar
  • 1 teaspoon vanilla bean extract alternatively, use seeds from half a vanilla bean
  • 2 cups heavy cream
  • 5 egg yolks

Method
 

  1. Set up an ice bath by placing ice and water into a large bowl.
  2. Pour the double cream into a bowl, and place this bowl into the ice bath.
  3. Warm the milk, salt, sugar and vanilla bean extract in a pot over medium heat.
  4. In a separate bowl, stir the egg yolks together. Gradually pour the milk into the egg yolk mixture, whisking constantly.
  5. Pour the egg yolk/cream mixture back into the pot, and cook over low heat, stirring the whole time. Cook until the mixture thickens to a custard consistency - it is ready when you can draw a clean line through it on the back of a spoon, using your finger.
  6. Strain the custard into the heavy cream. Stir constantly over the ice bath until cool.
  7. Refrigerate the custard/cream mixture until thoroughly chilled. I left it to chill for a couple of hours, stirring every 30-60 minutes.

Notes

If using an ice cream maker, just churn the chilled mixture in your ice cream maker, according to the manufacturers instructions.