- Pour the Old Speckled Hen and cream into a large saucepan. Put on a low heat and bring gently to the boil. Once boiling, remove the pan from the heat.
- In a large bowl, whisk the caster sugar and egg yolks together until smooth and creamy. Add two tablespoons of the warm cream mixture and stir until combined.
- Pour the egg mixture into the remaining warm cream mixture in the pan, return to a low heat and stir continuously for 8–10 minutes or until the mixture has thickened enough to coat the back of the wooden spoon. Do not allow the mixture to boil, otherwise it may curdle.
- Remove from the heat; pass the mixture through a fine sieve into a bowl. Place a circle of cling film directly onto the cooled custard to avoid a skin forming.
- Leave it to cool completely. Sitting the bowl in ice or very cold water can speed this up. Once cold place in the fridge for 2 hours to chill further.
- Pour the chilled mixture into an ice-cream maker and churn until frozen (following the manufacturer’s instructions for your particular model).
- If you do not own an ice cream maker, pour the cold mixture into a shallow, freezer proof container, cover with a lid and freeze until firm, whisking the mixture every hour or so (3 or 4 times during freezing) to break down the ice crystals and ensure an even-textured result.
- Keep the ice cream frozen until needed.
Recipe from Old Speckled Hen
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
The ice cream can be made up to 1 week in advance and kept in the freezer
300ml Old Speckled Hen 300ml double cream 125g unrefined caster sugar 6 egg yolks
Time: 30 minutes Serves: 6 Nutrition: n/a