This is the base for a very delicious smooth ice cream, you can add flavours such as 1 espresso, or 2 tbsp cocoa for coffee ice cream or chocolate ice cream. Or add chopped nuts and drizzle with chocolate sauce for rocher ripple!
800ml milk
250ml cream
2 tsp gelatin powder dissolved in 2tbsp hot water
1 tsp cornflour
1 vanilla pod
4 egg yolks
3/4 cup sugar
Split vanilla pod in two lengthways and scrape seeds out. In a saucepan add milk and cream, scooped vanilla seeds and the vanilla stick and heat until it nearly boils. I a bowl whisk yolks and sugar until pale and fluffy, add cornflour and continue to whisk. Strain milk through sieve directly on egg mixture stirring continuously, add dissolved gelatin and transfer mixture to sauce pan. On a low heat stir with a wooden spoon until sauce thickens enough to cover the back of the spoon. Allow mixture to cool completely before you pour into your ice cream machine to churn.
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