
Prep
20 minBake
30 minsServes
4Difficulty
Easy
About
A smooth and creamy classic, perfect for a summer's day!

In a medium sized pan mix the milk, cream and half the Tate & Lyle Dark Soft Brown Sugar. Add the seeds from the vanilla pod, plus the split pod itself. Bring to the boil then immediately remove from the heat and set to one side. After 10 minutes or so remove the pod.
In a separate saucepan, melt the butter over low heat. When the butter just starts to brown, add the lemon juice and take off the heat. Leave to cool.
In a large mixing bowl whisk the egg yolks, the remaining Tate & Lyle Sugar and the salt. Whisk in the cooled butter, a little at a time, then slowly whisk in the cream and milk mixture.
Pour this mixture into another saucepan and cook over medium heat, stirring constantly, until the mixture resembles a thin custard. Strain into a bowl and leave to cool completely.
When cool, freeze for around 24 hours in a suitable container, but remove from the freezer and whisk thoroughly with an electric whisk every hour for the first three hours.
TOP TIP
Try me with some of our Lyle's dessert sauces - we've got strawberry, chocolate, butterscotch and more!
Ingredients – 8 items
1

Whole milk

Whipped cream

Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar

Vanilla pod

Cold unsalted butter, cubed

Lemon juice

Egg yolks

Salt
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One season, three ways to bake with flavour 🍂✨
🍁 For cosy autumnal bakes, Tate & Lyle Dark Muscovado Sugar adds rich, treacly depth to cakes and crumbles.
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Give your grilled corn a smoky-sweet upgrade with this Easy BBQ Sauce 🌽🔥
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Why not bake something special, like this Plum Hazelnut Crumble Tart? Made with Tate & Lyle Unrefined Demerara Sugar, it’s rich, golden, and finished with a deliciously crunchy crumble topping. A true treat for plum lovers!
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