How to make your own vanilla pod ice cream
Our Cookery School tutors are culinary wizards and are keepers of the secrets of Bettys craft. But occasionally, just occasionally, they reveal one of those secrets to the world.
To celebrate the opening of our new Ice Cream Kiosk at RHS Harlow Carr, we’ve persuaded them to tell us how to make the perfect Vanilla Pod Ice Cream. Plus, they share six top tips for achieving great results every time.
(Makes a 1 litre mix of Vanilla Pod Ice Cream)
1 vanilla pod
2 free range eggs
185g caster sugar
500ml double cream
250ml whole milk
Split your vanilla pod in half and scrape the seeds out. Add the pod to a thick-bottomed pan, add the milk and cream and bring to a gentle simmer.
Whisk the eggs, sugar and vanilla seeds together, then pour the hot cream mix on top, whisking continuously.
Allow to cool, then place covered in the fridge and allow to stand for 24 hours.
Remove the vanilla pod then pour into an ice cream machine and churn for 45 minutes until thick and creamy. Transfer to a freezer proof plastic tub and cover. This mix will keep for up to a month in the freezer.
Six ways to irresistible ice cream
1. Buy the best ice cream churner you can afford.
2. Always chill the bowl before adding your Vanilla Pod Ice Cream.
3. Try and be patient: rest your Vanilla Pod Ice Cream mix once made for 24 hours before you use it. This will give you a fluffy, smoother result.
4. Your ice cream will only be as good as your ingredients, so use organic milk and cream and free range eggs. Always use real vanilla pods or vanilla extract; never use vanilla essence – it’s nothing like the real thing.
5. If you find your Vanilla Pod Ice Cream has gone too hard after storing it, try adding a spoonful of sugar syrup into your recipe or, if you’d prefer a grown up treat, a dash of fruit-flavoured liqueur.
6. Make sure your ice cream is always kept covered in the freezer or ice crystals will develop and spoil the flavour.