Vanilla Ice Cream

Bring a small pan of water to the boil then turn off the heat.

In one mixing bowl whisk the eggs, sugar and vanilla together.  Place over the pan of boiled water and whisk continually until the mixture thickens, turns pale in colour and when the whisks are lifted out they leave a ribbon trail on the mixture.

Take the bowl off the heat and set aside.

Take the chilled bowl from the fridge and pour into it the chilled evaporated milk.  With the same whisks, whip up the evaporated milk until thick and doubled in volume.  Again the whisks will leave a ribbon trail in the mixture as they are lifted out.

Stir the two mixes together then transfer to an ice-cream machine and churn until thick, smooth and iced – about 50 minutes then either transfer to a plastic tub and place in the freezer or eat at once !  If when you take it from the freezer it is frozen hard leave to ripen in the fridge for about half an hour to an hour before serving.

If you do not have an ice cream machine you can achieve good results by following the process below.

Transfer your whipped up mixture into a roomy plastic bowl which has a lid.  Transfer to the freezer and leave for 1.5 hours.

Take from the freezer and whisk either by hand or with your electric whisk.  This breaks down any ice particles that may be forming and incorporates some air into your mixture.  Place back into the freezer.

After another hour repeat as above.  Your ice cream should be setting and by giving this final whisk you should have a light delicious vanilla ice cream.