My name is Nicola and I have a confession – I’m addicted to holidays. Not the balloons, presents and feasting American type of holiday, but the suitcase, passport and foreign currency type of British holiday. We’ve only just been home one month after our amazing Orlando holiday and we’ve already booked our next trip – this time to Egypt!
Even though my main job is a travel writer, I’m not really bothered about seeing stuff. Do you get me? My Official Treat Taster wants to see the Seven Wonders of the World before he dies and to be totally honest, I couldn’t care either way. A couple of years ago, we went to Paris – he’d been there plenty of times but it was my first visit. When he asked me if I wanted to see the Eiffel Tower, I just sort of shrugged…
When I go travelling, I enjoy the general experience of being in another destination, over appreciating things like museums and historic sites. Plus, the food. I always eat in as many restaurants/cafes/bakeries/cupcakeries as possible when I’m somewhere new and stuff my face with whatever grabs my attention on the menu.
It might sound really sad, but what I love most is visiting the local supermarkets and just checking out the stuff they sell. I went into a Super Target whilst in Orlando and if My Official Treat Taster hadn’t dragged me out the door, I swear I could have spent the whole fortnight holiday there.
So when we booked the Egypt holiday, I immediately started thinking about food, naturally. I’m not 100% sure on this, but I think they serve camel steaks with chocolate sauce in Egypt. Can’t quite remember where I heard that and I haven’t got the 0.1 seconds it would take to Google it spare right now, so I’m just going to go straight ahead and declare it fact.
Surprisingly, my local supermarket didn’t have any camel steaks, but they did have vanilla beans. And since it’s currently 95F in Cairo, I thought whipping up a batch of ice cream was the right thing to do. Because really, when is making a batch of ice cream not the right thing to do?
Whilst I love my more out-there ice cream flavours like Strawberry Cheesecake Ice Cream and Honey Oat Frozen Yoghurt, I really believe that nothing beats good ol’ vanilla ice cream. Especially not this recipe. It’s sweet, smooth, creamy and incredibly addictive – just what ice cream is meant to be.
And if you serve it up in a coffee cup, you can totally eat it for breakfast.
Simple Vanilla Bean Ice Cream
- 1 cup heavy cream
- 1/2 cup milk
- ¼ cup white sugar
- 3 egg yolks
- 1 vanilla bean
Heat the cream and milk in a small saucepan over a medium-high heat until the mix starts boil and bubble up.
Meanwhile, beat the sugar and the egg yolks together in a small bowl until light and thick.
When the cream and milk start to boil, immediately remove from the heat and pour over the egg yolk and sugar mixture, gently whisking all the time to ensure you don't accidentally make scrambled eggs.
Pour the new mixture back into the saucepan and cook over a medium heat for around 30 minutes, or until it thickly coats the back of a spoon. Stir the mixture regularly to ensure it doesn't stick to the bottom of the pan.
When thick, slice the vanilla bean in half and use a sharp knife to scrape the tiny black seeds out of the vanilla bean.
Stir the seeds into the ice cream mix and leave to cool to room temperature.
Place the ice cream in the fridge over night or for at least 12 hours to chill.
The next day, place the ice cream in your ice cream machine and churn according to your machine's instructions.
Recipe NotesIf you don't have an ice cream machine, simply place the mix into the freezer and stir it every hour until it is fully set. It's laborious and hard-going, but it's what you have to do to get the texture right!
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