Sweet Vanilla Ice Cream

Ingredients:
4 egg yolks
100g fine sugar (reduced sugar to 60g)
250ml milk
250ml double/heavy cream (replaced with whipping (single) cream)
2 teaspoons vanilla extract

Optional:
50g Walnuts (toasted and roughly chopped)
50g Raisins
3 tablespoon of Rum (adjust according to your preference)


Methods

1. Beat together egg yolks and sugar till thick.
2. In a saucepan and scald the milk (bring slowly up to boiling point)
3. Pour the hot milk into the egg yolks and sugar mixture whilst continuously stirring.
4. Pour the mixture back into the pan and heat gently, stirring until the custard thickens ** DO NOT BRING TO THE BOIL**
5. When you can see a film form over the back of your spoon it’s time to remove the saucepan from the heat. Leave to cool.
6. When the custard base is cold, stir in the cream and then the vanilla extract, then transfer it into the deep dish bowl. Freeze in the freezer, checking on it after 1 hour.
7. After 1 hour, it should start to freeze at the edges but not fully through to the centre.
8. Take the bowl out of the freezer and beat the ice cream mixture until it’s creamy once again (to dislodge and break up the ice crystals that have formed) before placing it back into the freezer.
9. Repeat this process (steps 7, 8 ) for a total of 3 times. *NOTE* the number of time you repeat this process affects the consistency of your ice-cream. If you like it softer, repeat the process up to 5 times.
10. During the last beating, add in walnut, raisins and rum, mix well.
11. Pour the mixture into storage container and freeze till set.