Dessert

Vanilla Ice Cream with Berry Ripple, Salted Peanut Praline, and Chocolate Variations Recipe

Name: Vanilla Ice Cream with Berry Ripple, Salted Peanut Praline, and Chocolate Variations Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: British
Ingredients: 500ml full-fat milk; 300ml double cream; 1 vanilla pod; 5 large egg yolks; 140g golden caster sugar; 400g mixed berries; 200g golden caster sugar; 1 splash water; 1 squeeze lemon juice; 150g golden caster sugar; 60g chopped salted peanuts; 200g good-quality plain chocolate; 1 tbsp cocoa powder

ByNoah Steele November 17, 2025November 17, 2025

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Introduction

This real vanilla ice cream recipe creates a rich, creamy dessert infused with the natural flavor of vanilla pods. It’s a perfect treat for summer or any time you crave a luxurious homemade ice cream. With simple ingredients and straightforward steps, you can achieve delicious results at home.

The image shows a clear glass dessert cup filled with three scoops of ice cream. The bottom scoop is dark brown with a smooth texture, the middle scoop is pale beige with bits of nuts or chocolate chips, and the top scoop is light cream with purple and red swirls. Behind the cup, there is a tall clear glass filled with three similar scoops stacked inside. Two white spoons with pink and gray handles rest on a folded white cloth with thin blue stripes, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500ml full-fat milk
300ml pot double cream

1 vanilla pod
5 large egg yolks (freeze the whites for next time you want to make meringue)

140g golden caster sugar

Instructions

Step 1: Put the milk and cream in a saucepan. Slit the vanilla pod lengthwise and scrape out the tiny black seeds into the milk mixture. Add the pod to the pan. Heat gently over low heat, stirring occasionally, until it almost boils with bubbles forming at the edge. Remove from heat and let it infuse for 30 minutes.

Step 2: In a bowl, mix the egg yolks and sugar. Gradually pour the warm milk mixture over the eggs, whisking continuously to combine.
Step 3: Pour this mixture back into the cleaned saucepan. Cook over low heat for 8–10 minutes, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil to avoid curdling.
Step 4: Strain the custard through a fine sieve into a bowl. Place this bowl inside a larger bowl filled with ice water and stir occasionally to prevent a skin from forming. Once cool, cover with cling film directly on the custard surface and chill until completely cold.

Step 5: Pour the chilled custard into an ice-cream machine and churn according to the manufacturer’s instructions until frozen. Transfer to a freezer-proof container, cover, and freeze until solid.
Step 6: If you don’t have an ice-cream machine, pour the custard into a container and freeze. Every 2–3 hours, remove and stir the mixture. When softly set, beat well with electric beaters before freezing solid.
Step 7: Remove the ice cream from the freezer 15 minutes before serving to soften slightly for easy scooping.

Tips & Variations

Try adding berry ripple by swirling in a purée made from cooked mixed berries and sugar before freezing solid.
For salted peanut praline ice cream, stir in crushed salted peanut caramel after freezing until thick but still spoonable.
Make rich chocolate ice cream by adding 1 tbsp cocoa powder and melted dark chocolate to the egg and sugar mixture before combining with the milk.

Don’t waste leftover egg whites—freeze them for future recipes like meringues or pavlova.

Storage

Store the ice cream in a sealed freezer-proof container in the freezer. It will keep well for up to 3 months. When ready to serve, remove it 15 minutes in advance to allow it to soften for easier scooping.

How to Serve

The image shows two clear glass dessert bowls each filled with three scoops of ice cream. The front bowl has scoops of creamy beige with purple swirls on top left, light creamy brown on top right, and dark brown at the bottom right. The back bowl holds a scoop of purple and white on top, beige with purple swirls on the left, and creamy beige in the center. Both bowls are placed on a white cloth on a white marbled surface. Two silver spoons with white and pink handles rest beside the bowls, and a woman's hand is gently holding one of the spoons. The background is plain white with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vanilla extract instead of a vanilla pod?

Yes, you can substitute 1 to 2 teaspoons of good-quality vanilla extract if you don’t have a vanilla pod, but the flavor might be less intense and slightly different.

What if I don’t have an ice-cream machine?

You can still make this recipe without a machine. Freeze the custard in a container and stir every few hours to break up ice crystals. When it’s almost set, beat it well to incorporate air for a creamier texture.