做冰淇淋的另一个好处是，可以把自己喜爱的口味填加到里面。香草味的基味承载能力很强，这个食谱里也充分发挥了其作用。

　　Another good thing is you can flavour the ice cream in your own way.  Vanilla base is strong carrier of flavour, which is well demonstrated in this  recipe.

外国西式菜谱配图

　　原料

　　　　Ingredients

　　蛋黄– 5个

　　Egg yolks - 5

　　细砂糖– 100克

　　Sugar - 100g

　　全脂牛奶– 250毫升

　　Milk - 250ml

　　香草荚– 1个

　　Vanilla pod - 1

　　淡奶油– 500毫升

　　Cream - 500ml

　　第一步 Step 1

　　蛋黄里加入60克糖，充分打发至淡黄色，使糖基本溶解。

　　Add 60g of sugar into the egg yolks, and beat until pale and sugar  dissolves.

　　第二步 Step 2

　　香草荚切开去籽，将籽和切开的香草荚加入到牛奶中，并加热至沸腾。将热牛奶加入到第一步的蛋液中，同时高速搅拌以避免鸡蛋结块。将混合后的蛋奶液过筛，并置于冰箱冷冻。

　　Cut the vanilla pod in half and scrape out the seeds. Add the seeds and pod  into the milk and bring to boi. Then add the hot milk into egg-milk mixture from  step 1, at the same time, mix on high speed to prevent the egg from scrambling.  After that, put the mixture into the freezer.

　　第三步 Step 3

　　将淡奶油加剩余的糖并打至8分硬(可用机器或手打)，之后放入冰箱冷冻。

　　Whip the cream and remaining sugar to 80% stiff by machine or by hand, then  chill in the fridge.

　　第四步 Step 4

　　将冷冻至少半小时的蛋液和奶油充分混合，再次放入冰箱冷冻(或者使用冰淇淋机)。冷冻约40分钟后(或者呈半凝固状态)，取出并拌入喜欢的口味。此次我使用的是切碎的新鲜水蜜桃(提供口感)和几年前在意大利买的无花果果酱(提供味道)。

　　Mix the chilled egg-milk mixture and whipped cream. Then put them back into  the fridge (or ice cream maker), and continue to chill for 40 mins. Then it's  time to fold in your preferred flavour. I chose chopped fresh peach (for  texture) and fig jam which I bought from Italy a few years ago (for  sweetness).

　　在之后几小时的反复冷冻和搅拌后，冰淇淋就成型了!是不是很有成就感呢?

　　After a few hours of repeated chilling and mixing, voila the ice cream!