Lactose-Free Vanilla Ice Cream

Directions

1. In a saucepan, heat the lactose-free milk and cream over medium heat until just steaming—not boiling. In a separate bowl, whisk the egg yolks with sugar and a pinch of salt until pale and smooth.

2. Slowly pour the hot milk mixture into the egg yolks while whisking continuously. Then return the mixture to the saucepan.

3. Gently cook the mixture over low heat, stirring constantly with a wooden spoon until it thickens slightly and coats the back of the spoon (around 75–80°C / 170–175°F). Don’t let it boil.

4. Remove from heat and stir in the vanilla extract. If using a vanilla pod, stir in the seeds now.

5. Pour the custard through a sieve into a clean bowl to remove any lumps. Let it cool to room temp, then chill in the fridge for at least 2–3 hours (or overnight).

6. Pour into an ice cream maker and churn according to manufacturer’s instructions (usually 20–30 mins). For a no-churn option, see below.

7. Transfer to a container and freeze for 2–3 hours for a firmer texture.