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!
5 ingredients5 steps
Gluten Free
Nut Free
Vegetarian
Ingredients
MetricImperial
300mlDouble creamÂ
300mlWhole milkÂ
115gBillington's Unrefined Golden Caster SugarÂ
2 tspVanilla bean pasteÂ
3Large free range eggs yolksÂ
Utensils
Saucepan
Electric hand mixer
Measuring jug
Wooden spoon
Ice cream machine
Nutritional information per 83g serving
Energy 273cal
Fat 21g
of which Saturates 12g
Carbohydrates 17g
of which Sugars 17g
Protein 3g
Salt 0.08g
Method
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.
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.
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.
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.
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.
1 Baker Ratings
Loved this - great recipe, and went very nicely with a crumble I made!
