This is the ice-cream made in the frozen food storage compartment of a domestic refrigerator. Remember that the bowls, whisks and beaters must be well-chilled.
1 pint milk
1 vanilla pod, split in half
1 egg yolk
1 tablespoon custard powder
3 tablespoons sugar
1½ teaspoons gelatine dissolved in
2 tablespoons water
1 egg white
Set the thermostat of your refrigerator to its coldest setting.
In a small saucepan, scald the milk with the vanilla pod (bring to just under boiling point) over moderate heat. Re-move the pan from the heat, cover it and leave the milk to infuse for 20 minutes.
In a medium-sized mixing bowl, beat the egg yolk, custard powder, sugar and 2 tablespoons of the scalded milk together with a wooden spoon. Strain the remaining milk on to the egg yolk mix-ture, stirring constantly. Pour the mixture back into the saucepan and return it to low heat. Cook, stirring constantly, for 5 minutes or until the custard starts to simmer and becomes thick enough to coat the back of the spoon.
Remove the pan from the heat and carefully stir in the dissolved gelatine. Pour the custard into a bowl and set it aside to cool.
When the custard is cool, cover the bowl and place it in the refrigerator to chill for 1 hour.
When the custard is cold, pour it into a cold freezing tray and put it into the frozen food storage compartment of the refrigerator to freeze for 30 minutes.
Remove the tray and spoon the ice-cream mixture into a chilled mixing bowl. Beat well with a wire whisk or rotary beater.
In a small mixing bowl, beat the egg white with a wire whisk or rotary beater until it forms stiff peaks. With a metal spoon, fold the egg white into the custard. Return the custard to the freezing tray and put it back into the storage compartment to freeze for 1 hour, or until the mixture is firm.
Remove the ice-cream from the com-partment. Place it in the mixing bowl and beat it well.
Put the ice-cream mixture back in the freezing tray and into the compartment for another hour, or until it is firm. It is now ready to serve.