I hope you enjoyed my latest series on RTE, ‘Neven’s Irish Food Trails’. The last in the series was on last night and if you missed it you can catch it on the RTE Player. I had a great time visiting places all over Ireland and met some wonderful people. Last night I had a go at making my own wine glass, as you can see from the picture, and it was great fun while I also got to taste a beautiful beef dish and some gorgeous Mexican food. I also made some vanilla ice cream. The recipe is below and I am sure that you will enjoy a bowl or two!
Vanilla ice cream
This ice cream can be made up to 1 month in advance and kept in an airtight container in the freezer until needed.
Makes about 400ml (14fl oz)
5 egg yolks
125g (4½oz) caster sugar
½ vanilla pod, split in half lengthways and seeds scraped out
300ml (½ pint) milk
100ml (3½fl oz) cream
Place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.
Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour the custard back into the pan and place over a gentle heat. Cook gently for 6–8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon, stirring.
Plunge the pan into a sink of cold water and beat occasionally until cold. Freeze in an ice cream maker according to the manufacturer’s instructions. Use as required.