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Nielsen-Massey Vanilla ice cream WEB

Nielsen-Massey vanilla ice cream

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1.833 stars based on 6 ratings

A beautifully simple, yet delicious vanilla ice cream. A worthy accompaniment to any dessert or works well on it’s own as a dessert or a treat.

Eric’s top tips to make is even more special are:

–        Fold into the mixture some colourful rum soaked raisins.

–        Fold in peppermint crystal and dark chocolate chips for an “After 8” effect.

–        Crumble some soft nutty cookies.

Key Information

  • Prep:
  • Bake:
  • Tubs:1
  • Skill level:easy

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Ingredients

  • 300ml 10⅛ fl oz Double cream
  • 300ml 10⅛ fl oz Milk (whole)
  • 115g 4⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2tsp 2tsp Nielsen-Massey vanilla bean paste or Nielsen-Massey vanilla extract
  • 3 3 Egg yolk(s) (free range) large

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Take off the heat, fold in the Nielsen-Massey Vanilla Bean Paste or Vanilla Extract and set aside for 30 minutes so the vanilla can infuse.

    Ingredients for this step

    • 300ml 10⅛ fl oz Double cream
    • 300ml 10⅛ fl oz Milk (whole)
    • 2tsp 2tsp Nielsen-Massey vanilla bean paste or Nielsen-Massey vanilla extract
  2. Classic mode Step 2

    Put the egg yolks and golden caster sugar into a bowl and beat with an electric hand mixer for around 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters.

    Ingredients for this step

  3. Classic mode Step 3

    Using a measuring jug, scoop out around 125ml of the cream mixture and beat into the egg yolks to slacken them. Reheat the remaining cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.

    Ingredients for this step

  4. Classic mode Step 4

    Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until it reaches a custard mixture and is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.

  5. Classic mode Step 5

    Get the ice cream machine running, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it will probably be too soft to eat, so spoon into a plastic container and freeze.