Vanilla Icecream

This is the recipe from David Gillespie's" Sweet Poison" book. However, it doesn't freeze in the icecream maker, or maybe its the icecream maker!
Its a full days work, in short spurts. So you need time for this, however the actual steps are riduculously simple. If you are trying to de-addict yoursleves from sugar, this is
well worth it.

You need
1 cup dextrose ( available from the home brew section in the supermarkets)
a pinch of cooking salt
2 cups milk - I used full cream
2 large eggs, beaten
300 ml, plus a bit more thickened cream. The original recipe calls for 1.5 cups, but I don't like the idea of washing a creamy measuring cup!
vanilla essence - I use just the imitation one, since the natural vanilla extract is some 25% sugar.
1 pan, a large bowl, trays or cleaned take-away containers to freeze the icecream
Hand beater or food processor in lieu of the icecream maker, I've never found an icecream maker that works.

  1. In the pan, heat the mix the salt, dextrose and milk. Stir until it steams and the dextrose is dissolved.
  2. Beat the two eggs in the large bowl.
  3. Whisk the hot milk mixture into the bowl with the eggs, whisking all the time. I use the yard-coffee method, pour the milk from a decent height to aerate it.
  4. Pour it back into the pan, and heat over low heat, stirring all the time for 6 minutes. The mixture will thicken.
  5. Pour it into the bowl and mix it to cool a bit before covering with cling film and placing in the freezer or fridge to cool - about 1-2 hours.
  6. Mix in  the cream and vanilla essence and whisk thoroughly. - at this stage you can churn it if you have an icecream maker that actually creates icecream.
  7. Pour into takeaway containers or icecream trays and place in freezer.
  8. When it is semi-set, in about 3-4 hours, take it out, and beat in a food processor, or with a hand beater. This breaks up any ice crystals, and gets some air into the mix.
  9. Put back into the containers and freeze till set - about 2 hours.