Vanilla Ice Cream

Preparation

1. Step 1

   Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon-colored. (This can be easily done in a food processor.)

2. Step 2

   Meanwhile, heat the cream and milk with the vanilla, lemon peel and coriander. Remove from heat just before it reaches the boiling point.

3. Step 3

   Pour the mixture in a thin stream into the eggs and mix thoroughly. If you are using a food processor, remove the bag of coriander seeds while you do this.

4. Step 4

   Pour the mixture into a double boiler and place over very hot water on a medium flame. (You can also use a thick sauce pan placed on an iron trivet over a low flame.) If you have removed the coriander bag, return it to the mixture. Cook until thickened to the consistency of custard, stirring from time to time.

5. Step 5

   Remove from heat and cool, whisking occasionally as the mixture cools. Remove the coriander bag and the lemon peel. (If you have used a food processor, the lemon peel will have been chopped up into the custard.)

6. Step 6

   Place the mixture in an ice-cream maker and follow the manfacturer's directions. (If you do not have an ice-cream maker, place the mixture in freezer trays, cover with foil and freeze in the refrigerator at its coldest setting. Stir every so often to prevent ice crystals from forming.)