Dr Rohen Kapur has kindly provided me with his own version of vanilla HaagenDaz ice cream. He says you can't taste the difference between his home made and the commercial product. Somehow I think his home made may be better, but I won't know until I try this.
Here's Rohen's recipe:
Three egg yolks,
A good quantity of demerara sugar about 4 dessert spoonfuls, 300 mls double cream and a tin of condensed milk along with a vanilla pod and a teaspoon of vanilla essence (the £5.50 vanilla extract in a brown bottle found in the supermarkets in the baking section)
A thermometer (You need the thermometer or your custard will become sweet scrambled eggs)
Method
Heat the cream and add the sugar and vanilla until starting to froth, let cool
Beat three egg yolks until they lighten in colour and then whilst stirring them pour your cream and sugar mix over them whilst stirring, make sure that the temp is not more than 50 degrees at this point ( remove vanilla pod) ( I use one that has been already used up and then just put them in a sugar container.
Once they have been mixed return the mixture to the hob and heat gently to 64 degrees Celsius This will make sure that the custard thickens and then take off heat and mix a tin of condensed milk in with the mixture, Mix well and then cool.
Once cool pour into suitable container and freeze
Tastes just like HaagenDaz Vanilla...
If you want strawberry ice cream miss out the vanilla and add enough strawberries to make the mixture pink (frozen work best apparently)
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