I may have mentioned in an earlier post that I love vanilla ice cream. I would much rather have vanilla than chocolate or caramel or cookie dough or whatever else is popular. The best ice creams are either fruit flavoured or vanilla. And that’s a fact. Even if you don’t agree with me.
I planned to make this to go with the Austrian Chocolate Cake that I made last week, but only actually managed to complete it on day 3 with our last piece of cake. That’s what children have done to me. And that’s why I usually avoid recipes with too many stages. This one is easy but it does take time to make. It’s worth it though and I promise you it’s one of the best vanilla ice creams you will ever taste
Anyway, I got up on Sunday morning and made a coffee. I looked in the fridge but there was no milk. I looked across at my husband who was putting his last mouthful of cereal into his mouth. I peered into his bowl but there wasn’t even a drop of milk left.
Would I have to have black coffee? I don’t mind black coffee, but I wasn’t quite in the mood for one that morning. And then I remembered the little bit of homemade vanillla ice cream that was sitting in the freezer. It would have to be the day for affogato, which I only thought about as I had been planning to make it earlier this summer for Kavey Eats’ Bloggers Scream for Ice Cream Challenge. I didn’t have time to make it that particular month but I hadn’t forgotten about it so when I saw that the theme this month was Anything Goes, it seemed like perfect timing.
The recipe is very slightly adapted from BBC Good Food.
250ml double cream
300ml milk (I used semi-skimmed)
115g caster sugar
1 vanilla pod
3 egg yolks
How to Make Vanilla Ice Cream
1. Put the milk, cream and about 60g of the sugar in a saucepan. Scrape out the seeds from the vanilla pod and add them to the saucepan too. Chop the vanilla pod into three pieces and add that to the pan too. Bring it slowly to the boil and then take it off the heat and leave it to cool for 30 minutes.
2. Put the rest of the sugar and the egg yolks in another large bowl and beat until light and pale. Pour in about 125ml of the cream mixture and beat in too.
3. Return the pan to the heat and bring it back to the boil. As soon as it boils, take it off the heat again and pour on top of the egg yolk mixture, stirring.
4.Pour the custard back into the pan and return it to the heat again. Heat it gently, stirring all the time. It should soon thicken and when it does, it is ready. Pour it through a sieve to remove the bits of vanilla pod and into a large measuring jug. Leave it to cool in the fridge.
5. Let it cool for at least 2 hours or overnight then pour it into an ice cream maker. Alternatively follow the instructions here if you don’t have an ice cream maker.
How to Make Affogato
Make some strong black coffee, ideally espresso. Put a scoop of ice cream in the bottom of a cup and pour the coffee over the top. Serve immediately.