Easy Peasy Japanesey Ice Cream a la Wombat
- 600ml double cream
- 70g sugar
- 1 tsp vanilla essence
- 3 egg yolks
- other stuff if you want to vary it.
Whisk the three egg yolks in a bowl and keep them ready for action. Heat your cream and vanilla essence in a pan until it’s almost boiling, then take it off the heat and stir the sugar in until it’s all dissolved. Tip the cream / vanilla / sugar mixture slowly into the egg yolks while whisking them together. Keep whisking until it’s smooth. Ish.
Pour the mixture into a freezer proof container – I used one that the ice-cream I bought at the shop came in. Let it cool for a wee while (half an hour?).
At this point, you can mix whatever the hell you like in there. I’ve tried it with crumbled Cadbury Flakes, which works a treat. Or leave it straight vanilla. It’s yummy either way.
Whack it in the freezer for, oooh, 3 or 4 hours, and Bob’s your mother’s brother. Lovely stuff. If you want to be poncy and make it extra special use vanilla pods instead of the essence, but that’s too faffy for wombats to be arsed with.