Ingredients

Method

• 9 free-range egg yolks
• 200 g sugar
• 1 T vanilla paste
• 4 cups cream
• 1 cup milk

Method

Ingredients

1. Beat the egg yolks, sugar and vanilla extract using an electric mixer until pale. This aerates the eggs and makes for a lighter, fluffier ice cream.

2. Combine the egg-yolk mixture with the cream and milk, then pour into a saucepan. Cook over a low to medium heat until thickened. Alternatively, cook in a doubleboiler.

3. Allow the mixture to cool, then churn in an ice-cream machine until ready to serve.

Find more ice cream recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau