Making ice cream may seem like a lot of effort for something you can buy so easily however once you have tried it you will realise just how nice ice cream can be. It is, however, worth investing in an ice cream maker, otherwise you will need to tend your ice cream for a couple of hours whilst it freezes.
- 300ml single cream
- 1 vanilla pod
- 4 large egg yolks
- 100g caster sugar
- 300ml double cream
You will also need
- a saucepan
- a hand or electric whisk
- 1 x 1ltr freezer container
- optional - an Ice Cream machine
- Heat the single cream with the vanilla pod until coming to the boil, remove from the heat and leave to infuse for 20 mins then remove the pod and either dry and store to use again or slice it open, remove the seeds and add them to the cream.
- Beat the egg yolks and sugar together until combined but not too frothy
- Reheat the single cream until almost boiling then pour over the egg mixture stirring to combine. Pour the custard into a clean saucepan and heat slowly, stirring continually, until the custard starts to thicken. Set aside to cool then chill for an hour.
- Lightly whip the double cream until thick and floppy then add to the cooled custard.
- If you have an ice cream machine, freeze churn until ready following the manufacturers instructions.
- If you do not have an ice cream machine pour the custard into a freezer container and put in the freezer. Remove from the freezer at 30 – 45 min intervals and stir to loosen the ice crystals then return to the freezer. Do this approx. 4 times until the mixture has gone thick then leave to freeze completely.
Serving suggestions and variations
- Homemade ice cream is not a soft scoop product. You will need to remove it from the freezer and either put it in the fridge to soften for 1 hour before use, or pop it in the microwave and give it 10 second zaps until it is soft or leave it at room temperature for 15 mins. The fridge option will give the better scoop consistency. Make sure you return any remaining ice cream to the freezer
- Miss out step 1, use 75g sugar and 1 tsp vanilla essence for a less rich and quicker version
- Serve with fruit or chocolate sauce
- Delicious served on waffles with pecans and maple syrup
- Great with warm chocolate brownies
I was not a big ice cream fan until we went to Italy and tried some fantastic ice cream. John then bought me an ice cream maker for Christmas and it became a really big hit. Our best experiment was Brandy Alexander Ice cream which was fantastic served with Apple pie but if you try making ice cream with alcohol in be aware that it melts really quickly! This recipe came from a book called “Cool Seductions” by Rosemary Moon. It contains some great ice cream and sorbet ideas.
If you have enjoyed this recipe you might also like to try one of the following:
- Ice cream uses loads of egg yolks, why not try our Raspberry Meringue Gateaux to use up your spare whites
- Another eggy favourite is a Frittata, give this Pea and Feta Frittata a try, great served with salad
- Looking for something more substantial then our Corned Beef Lasagne is a great variation on the classic and a must with our simple Garlic Bread
We hope you have enjoyed these recipes and would love to hear from you if you have any recipes to share, serving suggestions or variations to add.