I scream, you scream …

Egg yolks and sugar, warming up over a simmering pan.
Egg yolks and sugar, warming up over a simmering pan.

There I was, with five egg yolks left over from last week’s pavlova binge. It’s the way it goes … I had three egg whites left over from other recent baking, which I thought would be perfect for a pav. But then I had to make a second pav when the first was undercooked and my one excess egg yolk expanded to five.

Exploring my possibilities, I found what was obviously the perfect recipe. Perfect, mostly because it used precisely five egg yolks. Maybe I could get to a point where I didn’t have either a white or yolk excess.

IMG_5940
Whisked into pale creaminess, and vanilla added.

And so, vanilla ice cream.

A couple of years ago I swapped a whole heap of fresh figs off our tree for an ice cream maker, after my friend upgraded his machine to something fancier and better. For a while, all I used it for was fig ice cream, which is so miraculously good, and such a pretty colour and texture, I couldn’t imagine anything nicer (I’ll come back to this when the figs are in season).

But vanilla ice cream is still a favourite, and all the stars were in alignment, so it was time.

Mixing away in the ice cream maker, and nearly ready.
Mixing away in the ice cream maker, and nearly ready.

I used a recipe from taste.com. I substituted fresh vanilla seeds for some of the vanilla essence and adapted it for the ice-cream maker.  (This just involves chilling the egg/sugar/milk/vanilla mix thoroughly and putting it and the cream in the machine for 20-30 minutes).

It’s very rich, but then, is that a bad thing?

 

corinna hente

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