Added by Queency | Wed 28 Jan 2009 @ 12:03
3 egg yolks
100 g vanilla sugar
250 ml milk
300 ml double cream
makes 6-8 portions
20 minutes to prepare
1.Whisk the yolks and sugar until white and creamy. Heat the milk to simmering point and pour over yolks and sugar.Blend well.
2.Pour the custard into the rinsed pan and heat until it coats the back of a wooden spoon.Pour into a bowl and cool.
3.Whisk the double cream until it thickens, then fold into the custard.
4.Pour the custard into a freezer.Freeze for about 2-3 hours or until it begins to set at the edges.
5.Remove the custard from the freezer and whisk thorougly to break down the ice crystals.Return to the freezer for 1-2 hours or until firm.
6.If the ice-cream has been in the freezer for 24 hours or longer,transfer to the refrigerator 15 minutes before serving, to soften slightly.
7. Serve with creme chantilly and the chocolate sauce.