Description
This real vanilla ice cream recipe offers a rich, creamy homemade treat made from full-fat milk, double cream, fresh vanilla pod, egg yolks, and golden caster sugar. The custard base is infused with vanilla and churned to perfection, creating a smooth and indulgent dessert. Variations include berry ripple, salted peanut praline, and rich chocolate versions for added flavor and texture.
Ingredients
Scale
Main Ingredients
- 500ml full-fat milk
- 300ml double cream
- 1 vanilla pod
- 5 large egg yolks
- 140g golden caster sugar
Berry Ripple Ice Cream
- 400g mixed berries
- 200g golden caster sugar
- 1 splash water
- 1 squeeze lemon juice
Salted Peanut Praline
- 150g golden caster sugar
- 60g chopped salted peanuts
Rich Chocolate Ice Cream
- 200g good-quality plain chocolate
- 1 tbsp cocoa powder
Instructions
- Prepare the vanilla-infused milk and cream: Put the milk and cream in a saucepan. Slit the vanilla pod lengthwise and scrape out the tiny black seeds, adding both seeds and pod to the milk mixture. Heat gently over low heat until just below boiling, with occasional stirring. Remove from heat and let infuse for 30 minutes.
- Make the egg custard base: In a bowl, whisk together the egg yolks and caster sugar. Gradually pour the hot milk and cream mixture over the yolks and sugar, whisking continuously to combine evenly. Return the combined mixture to the saucepan.
- Cook the custard: Heat the mixture over low heat, stirring constantly with a wooden spoon for 8–10 minutes until it thickens enough to coat the back of the spoon. Avoid boiling to prevent curdling.
- Strain and cool the custard: Pour the custard through a fine sieve into a bowl. Place this bowl into a larger bowl filled one-third with ice water. Stir occasionally and cover the surface with cling film to prevent a skin. Chill thoroughly until completely cold.
- Churn the ice cream: Pour the chilled custard into an ice cream machine and churn according to the manufacturer’s instructions until frozen. Transfer into a freezer-proof container, cover, and freeze until solid.
- No machine alternative: If you don’t have an ice cream machine, pour custard into a freezer container. Every 2–3 hours, stir it vigorously. When softly set, beat it well with electric beaters, then freeze until solid. This will keep up to 3 months.
- Serve: Remove the ice cream from the freezer 15 minutes before serving to soften for easy scooping.
- Berry Ripple variation: Cook mixed berries with golden caster sugar, water, and lemon until soft but not jammy. Cool then blend and sieve. Swirl purée into semi-frozen vanilla ice cream to create a ripple effect. Freeze until solid.
- Salted Peanut Praline variation: Melt caster sugar into golden caramel, stir in chopped salted peanuts, spread on a baking sheet to cool and harden, then smash into pieces. Mix into semi-frozen vanilla ice cream and freeze solid.
- Rich Chocolate Ice Cream variation: Melt quality plain chocolate and cool slightly. Add cocoa powder and melted chocolate to egg and sugar mixture before adding hot milk. Follow main recipe steps to churn and freeze.
Notes
- Use full-fat dairy for the creamiest texture.
- If you don’t have an ice cream maker, manual stirring during freezing mimics the churning process.
- Egg whites can be frozen separately for later use in meringues or other recipes.
- Infusing vanilla with seeds and pod intensifies the flavor.
- For best texture, cover the custard surface with cling film during cooling to avoid a skin forming.
- Freeze ice cream in shallow containers to speed up freezing time.
- Remove from freezer a few minutes before serving for easier scooping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: vanilla ice cream, homemade ice cream, custard ice cream, classic ice cream recipe, summer dessert, creamy vanilla ice cream
