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Recipe by Angela Nilsen

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1. Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
2. 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 and set aside for 30 minutes so the vanilla can infuse.
3. Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
4. Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard 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. Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
6. Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
7. To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.

Per scoop

269 kcalories, protein 3g, carbohydrate 18g, fat 21 g, saturated fat 12g, fibre 0g, salt 0.1 g

Latest comments and suggestions

• varkyrie

  15 February 2008

  varkyrie rated and commented on this recipe

  

  I love this icecream!

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• kipperelli

  09 August 2008

  kipperelli rated and commented on this recipe

  

  This is lovely just as icecream should be dead simple and dead creamy. I've just made another batch and melted some chocolate into it before churning gorgeous

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• casper

  17 November 2008

  casper commented on this recipe

  I omitted the cream, so the custard can be made in advance and sit in the fridge improving for several days. When I feel like an icecream it can now be made in short order, just whip up the cream and churn with the custard. Another tip is to torch some sugar on a disposable foil plate: 4tbsp of broken brulee sugar stirred in at the end makes a cracker Creme Brulee ice cream

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• Justine

  26 March 2009

  Justine commented on this recipe

  Absolutely adore this recipe! So gorgeously creamy. Try serving it without churning as an ultra rich custard.

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• gcsefood

  20 May 2009

  gcsefood commented on this recipe

  very milky!!!!!!!! quite nice though :)

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• janet

  23 May 2009

  janet commented on this recipe

  Beautiful, see chocolate ice cream recipe also

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• CloClo

  03 June 2009

  CloClo rated and commented on this recipe

  

  Made this quite a while ago, but struggled to find the recipe on here. We found it an extremly easy recipe, and reasonably smooth results. However, the flavour was a little watery. That said, we will be experiments and reporting back!

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• Wilhelmina =]

  19 June 2009

  Wilhelmina =] commented on this recipe

  i just made it last night...for the first time ever for me,the custard didn't curdle..=]=] it's perfect and i'm just waiting for it to freeze now:D

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• Wilhelmina =]

  19 June 2009

  Wilhelmina =] rated this recipe

  

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• Mary

  21 June 2009

  Mary rated and commented on this recipe

  

  I'm just making it now. It looks fabulous but I wish the recipe had mentioned the 3 or 4 hours in the fridge or overnight in the cooking/preparing time. I'm looking forward to it with strawberries!

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• PanClanger

  10 July 2009

  PanClanger rated and commented on this recipe

  

  Simply stunning. Creamy, sweet and utterly delicious. I made it by hand as I don't have the spare money or space for an ice cream machine, and the texture was perfect. It is quite easily the best ice cream I have ever tasted, and I know exactly what's in it.

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• mimi

  28 July 2009

  mimi commented on this recipe

  Amazing creamiest vanilla icecream ever! Wonderful

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• mimi

  28 July 2009

  mimi rated this recipe

  

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• Warren Lloyd Frost

  03 September 2009

  Warren Lloyd Frost commented on this recipe

  Does one have the same success mixing this recipe by hand,i would really love to make this for my guests on the weekend,and i have no ice cream machine.

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http://www.bbcgoodfood.com/recipes/1881/

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Ingredients

• 284ml carton double cream
• 300ml full fat milk
• 115g golden caster sugar
• 1 vanilla pod
• 3 large free-range egg yolks
• have lots of ice cubes at the ready

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Difficulty and servings

8 big scoops

Preparation and cooking times

Ready in about 2 hours

Ingredients

• 284ml carton double cream
• 300ml full fat milk
• 115g golden caster sugar
• 1 vanilla pod
• 3 large free-range egg yolks
• have lots of ice cubes at the ready

Per scoop

269 kcalories, protein 3g, carbohydrate 18g, fat 21 g, saturated fat 12g, fibre 0g, salt 0.1 g

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