In reply to mypyrex:
Don't have the original recipe that we used but her is something very similar.....
500ml double cream
250ml whole milk
2tsp vanilla extract
1 leaf pectin or gelatine (20-25g)
1tsp skimmed milk powder
120g vanilla sugar/caster sugar
You will also need ice cube trays containing at least 30 spaces
In a medium saucepan, heat the double cream, milk and vanilla over a low heat and bring to a gentle simmer, stirring constantly and making sure the mixture does not boil. When it reaches the simmering point, add the pectin and stir until fully dissolved.
Add the milk powder and sugar and stir until fully dissolved. At this stage you should begin to notice the mixture thickening up. If it is not thick enough to coat the back of a spoon, add a further teaspoon of sugar and heat for a few more minutes. Once the mixture has thickened adequately, pour it into a mixing bowl and set it aside to cool. Once cool, place it in the refrigerator to chill for 1 hour.
Once it has chilled for an hour, whisk for five minutes using an electric whisk at full speed. Decant the mixture into ice cube trays and place in the freezer to set solid. Place the cubes of ice cream in a blender or food processor and blend at full speed until you have a partially frozen paste. Pour this into a piping bag and pipe onto cones.
Recipe by Ben Vear from Ice Cream & Other Frozen Delights.
