- Preparation time
- 15 mins
- Cooking time
- 45 mins
- 10 people
- Meal course
- Posted by
- Posted on
- March 2, 2015
300ml Smoked Cream *** See previous recipe
300ml Full Cream Milk
2 Vanilla Pods – split and seeds scraped with the pods reserved
1 tbs Vanilla Extract *** See Tip
6 Egg Yolks
175g of Brown Sugar
- In a medium, heavy based saucepan, place the smoked cream, milk, vanilla pods and scraped seeds and the extract. Bring to just below a simmer over a medium heat, then set aside and leave to infuse for 30 minutes.
- Meanwhile, in a medium bowl, lightly whisk the yolks and brown sugar until thick and starting to become pale. Pour the infused cream into the eggs and mix together well, then pour the mix back into the saucepan. Over a low heat, continuously stir the custard until it coats the back of a spoon, this will take about 15 minutes or so. Then, seive the cooked and thickened custard into a clean bowl, lay a peice of clingwrap over the surface to prevent a skin forming and place into your fridge until it's cold.
- Once the custard has completely cooled, churn it in an icecream machine until frozen, then transfer to a container and freeze until firm Eat this delectable, deliciousness as you would any other vanilla Icecream... It's a mindblowing experience...
- Tip: This is also a seriously delectable Ice cream flavour without the smoked cream. Tip: I use my homemade vanilla extract (which I make out of Whole Pods steeped in Dark Cuban Rum), this recipe lends itself well to the Rum, so you might consider adding a little to the custard if you have it on hand... You won't regret it!