21 Feb '13, 11pm
Pantry Basics: Homemade Vanilla Ice Cream
This vanilla ice cream remains scoop-able (thanks to the addition of invert sugar) without rapidly turning into a puddle and has the luscious, velvety mouthfeel that I adore in crème anglaise-based ice creams. Taking the time to let the vanilla infuse overnight and giving the finished ice-cream base yet another night in the fridge to let the flavours come together really makes for an ice cream that packs a powerful vanilla punch. The rather drawn out method also happens to work well with my current schedule as it means that I only need to spend a couple of minutes working on the ice cream each day as and when I can steal a little time to do so.