Vanilla ice cream
18 egg yolk / 400g sugar - whisk in Kitchen Aid to a thick sabayon.
Meanwhile bring 2.4ltr double cream, 1.2ltr milk, 8 vanilla pods and 300g sugar to the boil.
Ladle out some hot milk into sabayon. Whisk. Add back to milk on stove. Cook until there’s a line on spatula. Cool in a steel bucket [pass] over ice water in sink. Cool. Blast chill. Churn.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!