Just the right time of year for…. ICE CREAM!!!!

Basic Vanilla Ice Cream Recipe

2 large eggs
? cup (170g) normal white sugar
2 cups (475ml) heavy or whipping cream (milk fat content between 30% and 36%)
1 cup (235ml) milk
2 teaspoons vanilla extract
Makes 1 quart (can anyone tell me what that is in”real money”? Imperial or metric.

Electric whisk (or hand whisk and lots of stamina!)
Large mixing bowl (for whisking & chilling in)
Ice cream maker
Tubs (for freezing and keeping in freezer in)

1. Whisk the eggs in the bowl until light and fluffy (1-2 minutes)
2. Whisk in the sugar a little at a time, then continue whisking until completely blended (about 1 min more)
3. Mix the vanilla essence, milk and cream and pour into the egg/sugar mixture and whisk to blend
4. Transfer mixture to an ice cream maker and freeze following the manufacturer’s instructions

Note: This is taken form a US recipe, so I’ve converted measures and ingredients into UK equivalents as far as possible

(For Chris, in case the attachment doesn’t get through!)

for the BEST ICECREAM RECIPES EVER – get the Ben & Jerry’s Ice Cream Cook Book