I was desperate to try my new Chef'n Sweet Spot Ice cream maker - I love it by the way - so I whipped up a quick vanilla ice cream base. None of that tempering-egg-yolks-leave-overnight-business! A custard base ice cream keeps a lot better, but since the Sweet Spot only makes a single serving, it doesn't really matter. I also like the slightly cooler mouthfeel an egg-free ice cream gives.
I used two vanilla beans since I have a bunch to use up - but one will do. And yes, I know, the photo doesn't look very vanilla because apparently I didn't manage to get a photo of a plain bowl. This had stirred in cherry compote and is covered by sone homemade magic shell. Yum!
Quick vanilla ice cream
500 ml cream (full-fat)
250 ml milk
150 g sugar
tiny pinch of salt
2 vanilla beans, scored and scraped
1 tsp vanilla extract (can be omitted, but is nice)
Heat half the cream with the sugar, salt and vanilla beans. Stir over medium heat until the sugar has dissolved. Pour onto the rest of the cream and milk, and the vanilla extract. Chill completely before freezing in whatever ice cream machine you have.
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