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Scooping out homemade vanilla ice cream from a container
130Total Time
1Prep Time
30Bake Time

Vanilla Ice Cream

Celebrity recipe

1 Reviews

  • Gluten Free
  • Nut Free
  • Vegetarian

About our Vanilla Ice Cream recipe:

A beautifully simple, delicious vanilla ice cream perfect for warm puddings, pies and crumbles. Our homemade vanilla ice cream is the ideal accompaniment to any dessert, or works well on its own as a dessert or as a treat.

Eric's three top tips to make this vanilla ice cream recipe even more special are:

1. Fold some rum soaked raisins into the mix
2. Fold in peppermint crystal and dark chocolate chips for an 'After Eight' effect.
3. Crumble some soft nutty cookies

If you loved this recipe, we think you should pair it with our ultimate chocolate brownie recipe. Give it a go - and let us know what you think!

130Total Time
1Prep Time
30Bake Time


  1. 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.

  2. 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.

  3. 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.

  4. 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. 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.


    • 300ml Double cream
    • 300ml Whole milk
    • 115g Billington's Unrefined Golden Caster Sugar
    • 2 tsp Vanilla bean paste
    • 3 Large free range eggs yolks


  • Saucepan
  • Electric hand mixer
  • Measuring jug
  • Wooden spoon
  • Ice cream machine

Nutritional Information

per 83g
  • 273cal Energy
  • 21g Fat
  • 12g of which Saturates
  • 17g Carbohydrates
  • 17g of which Sugars
  • 3g Protein
  • 0.08g Salt

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