Whisk sugar and yolk
Bring Milk and Cream to boiling to pasturise
Tamper with sugar and yolk mix
Bring to 83 deg celcius for 5 mins
Cool immediately
Leave overnight for infusion of vanilla flavour
Pour into aluminium tin if possible.
Churn in ice cream maker or simply freeze the mixture, manual churning
There you go, fantastic vanilla ice cream made in hot Singapore weather!
Ingredients:
Caster Sugar, Full Cream Milk, 56% Cream, Egg Yolks, Vanilla Pod, Vanilla Essence
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