Ingredients
Method
1.Combine low-fat milk and evaporated milk in a heavy-based saucepan. Bring to boiling point (scald) on medium heat. Remove from heat. Stir in vanilla essence.
2.Whisk together caster sugar and eggs, including egg yolk, in a heat-resistant bowl. Stir in a little hot milk mixture.
3.Place bowl over a saucepan of gently simmering water. Whisk in remaining milk mixture. Continue to whisk for about 5 minutes, until mixture thickens and coats back of a metal spoon. Cool.
4.Churn mixture in an ice-cream maker following manufacturer’s directions, or freeze until partly frozen. Beat, re-freeze and beat again. Pour into a loaf pan (10cm X 20cm). Freeze overnight. Serve in waffle cones.
In Step 3, cover top of mixture with cling wrap while cooling to help stop skin forming. No time to make ice-cream? Slightly soften a ready-made tub, add our flavourings and re-freeze.
Note
