I’m a first time ice cream maker. Eaten a lot of it. Never made it. This vanilla ice cream recipe is from a dear friend’s mother. I was assured that not only was it delicious but it’s the old-school sort that does not require an ice cream maker. This was music to my ears as my kitchen is already too jam packed and the thought of adding another toy to it does not appeal. Our bench tops are already riddled with things that have no home.
Just ignore anyone who raises their eyebrows when you say you’re doing it without an ice cream maker. You too can feel the same smugness that I felt when I raced home from work, pulled out the freezer drawer and scraped my greedy finger across the pillowy softness of my very first homemade ice cream.
The ice cream (please note that this recipe is an over nighter)
1 litre of cream
1/2 cup of milk
350g castor sugar
8 egg yolks (beaten)
1 teaspoon vanilla essence OR three vanilla beans
Whip the cream well and set aside. Use a mix master (or someone with a very strong arm).
Place the milk and sugar in a saucepan. Stir until the sugar is completely dissolved. Bring to the boil very slowly. As soon as the mixture foams take it off the heat and gradually pour into the beaten egg yolks while whisking constantly.
Continue to whisk. At this point add your vanilla (either essence or scrape the pulp from vanilla beans) whisk again and then allow the mixture to cool. It should be thick and creamy.
Fold the cooled egg mixture into the whipped cream. Cover the bowl and put into the fridge for 24 hours.
Remove from fridge and beat well for two minutes (I used mix master). Pop into a container with a lid and then finally freeze (about 7 hours is about perfect).
OK now for the biscuits.
Dark chocolate and black sesame seed biscuits
125g butter (softened)
125g chopped dark chocolate
2 tablespoons roasted black sesame seeds (available from Japanese deli)
1 3/4 cup self raising flour
1/2 cup brown sugar
1/2 cup raw sugar
Beat the softened butter and sugars.
Slowly add egg while beating.
Add all other ingredients and beat til a moist dough forms.
Form heaped teaspoonfuls of the dough into balls and place on a tray (leave space for spreading). Lightly press each ball with a fork.
Bake for 10-12 minutes in moderate oven. Leave to cool on a rack.
A couple of notes on putting the ice cream sandwiches together: Firstly, make sure that the biscuits are very cold. Put them in the freezer for at least half an hour before serving. Same goes for any dishes you want to serve them on. This gives guests a way better chance of eating them before they melt. They’ll (literally) look a lot cooler for a lot longer.