I have a lot on my mind right now, with an upcoming journey to Sweden full of chocolate courses and things changing in my personal life. It’s nothing bad going on, it’s all good and exciting changes that I love with all my heart, but sometimes I can’t sleep at night because of it (that and the cold, my cat meowing and Keith taking up more than one third of the bed which means I get less space than I’m used to so can’t spread out like a drunk toad).
At times like these I sometimes find it hard to think of really interesting things to bake. I can think of good things, of course, but not those pure genius things that you’ve never seen before or at least not seen that often. Sometimes I can think of those things, but then when I think about spending hours in the kitchen putting together a complicated dish when my head is spinning and I just want to sit down it feels too much. I think it’s times like these that make you appreciate it more when you do come up with something great; a piece of art that tastes divine.
Alas, all I ended up making was vanilla ice cream. All because we had to use up some cream and we were running low on ice cream. However, it’s not as boring as it sounds. In fact, it’s not boring at all. Just think about all the desserts were vanilla ice cream often is a must; apple pie, fruit salad, brownies or perhaps affogato. I even know someone whose favourite ice cream flavour is vanilla, just plain vanilla. No baking blog is complete without a basic recipe for vanilla ice cream!
Vanilla ice cream
300 g/8.8 oz milk
300 g/8.8 oz whipping cream (or double cream)
40 g/1.4 oz glucose syrup or honey
75 g sugar/2.7 oz sugar
3 big egg yolks
Vanilla to taste, I used one pod
Put the milk and cream in a saucepan together with the vanilla seeds and the glucose syrup. Bring to the boil and put the saucepan carefully in a basin with cold water and let the mixture cool for about half an hour. Whisk the egg yolks together with the sugar for about two minutes until it’s fluffy and pale in colour. As you whisk, pour the milk and cream mixture carefully into the egg and sugar mixture. Make sure that you pour the milk and the cream mixture into the egg and not the other way around or the egg mixture might curdle. After the two mixtures are combined, pour into the saucepan again and heat on medium heat while whisking until the mixture is 82 degrees C or it’s thick enough to cover the back of a spoon. Strain the mixture into a bowl and put it into the water filled basin again to cool down, stirring every now and then to prevent a skin from forming. When it’s cooled down, cover with cling film and put it in the fridge over night together with the scraps from the vanilla pod. Churn it in the ice cream maker the next day.