We lived in England in the 1980s and one of my favorite things to do was take long drives through the countryside. We lived in East Anglia and enjoyed driving over into Essex to a town called Finchingfield. It was a small, charming village with a pub called ‘Ye Olde Nosebag.’ It served typical British fare of the time period – sausages, gammon, steak and kidney pie. The best item on the menu was their vanilla ice cream made with rich Jersey cream and farm fresh eggs. To this day it is the best vanilla ice cream I’ve ever tasted; rich, creamy yellow vanilla custard. The restaurant has since changed hands and there is no longer the same wonderful Jersey cream vanilla ice cream. I have been experimenting and finally developed a recipe that approximates that rich British ice cream. For the recipe I like to use an Italian powdered vanilla flavoring called vanillina or a high quality vanilla extract. It is a nice accompaniment to fresh fruit or cooked fruit desserts or cake.
Vanilla Custard Ice Cream
8 cups heavy cream
2 cups milk
2 cups sugar
9 large egg yolks
4 packets Paneangeli’s vanillina or 1-2 tablespoons vanilla extract
In 5-quart pot combine cream, milk, sugar, egg yolks, and vanilla flavoring. Whisk until sugar has dissolved. Turn heat to medium high and cook 10-15 minutes, whisking constantly, until the custard is almost boiling, about 160 degrees. It should be slightly thickened. Pour custard through a strainer into a large bowl. Cover and chill overnight until cold and thick. Freeze in an ice cream freezer according to manufacturer’s instructions. Makes half a gallon.