1/2 pint (240ml) milk,
1/2 pint (240ml) cream,
3 tablespoons (36g) icing sugar
1 tablespoon (20ml) vanilla
1/4 oz (7g) gelatine
Beat sugar and eggs until light and frothy. Dissolve gelatine and allow to cool. Stir in the milk. Add gelatine. Whip half the cream and fold into mixture. Freeze for 45 mins. Remove & empty into mixing bowl, add rest of cream & beat until light again. Return to freeze for 1 hour.
I haven't tried this recipe yet, but that seems like a LOT of vanilla. I might get ingredients for this tonight and see how it goes (I also really want to put cardamom in - this is a problem I suffer from in all areas of my cooking).
I've tried this twice now (including for Christmas lunch) I'd re-write the recipe:
25ml boiling water
36g icing sugar (castor sugar works too)
1 tsp vanilla (or to taste)
Dissolve the gelatine in the boiling water and allow to cool.
Beat eggs and sugar until light an frothy.
Beat in the vanilla and milk.
Stir through the gelatine.
Whip half the cream and fold into mixture.
Freeze for 45 minutes.
Scrape down sides, add the rest of the cream and beat until light.
Freeze for an hour and beat again.
Freeze for a couple more hours and serve.
This icecream is delicious! If you want to serve it and it's been in the freezer for a while, you'll have to set it out on the bench for a bit because it freezes solid. In a battle between butter knife and icecream, the plastic container I froze it in lost, the sides shattered before the icecream cut, but leaving it out for a few minutes made it soft enough to get out of the container.
Totally worth making, never tasted icecream quite like it!