Ultimate vanilla ice cream

Ultimate vanilla ice cream

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in about 2 hours

Skill level

Easy

Servings

8 big scoops

Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per scoop

kcalories
269
protein
3g
carbs
18g
fat
21g
saturates
12g
fibre
0g
sugar
15g
salt
0.1g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, July 2003

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lib502's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The perfect creamy vanilla ice cream. I only chilled the custard for about an hour but this did not affect the churn time in my ice cream maker at all. I won't be buying vanilla ice cream ever again - this one is just too good.

jinxycrow's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have tasted and made ice-cream for years and i have never ever tasted one like this it is sooooooooooooo good and creamy.If i had one gripe it would be the quanity did'nt make enough but hey i will double or triple it next week

philpott's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used this recipe as a base to make green tea(matcha) and black sesame seed ice cream. I double the recipe, divided into 2 and added the matcha powder and sesame paste in the 2 batches, divine.
Next time I will reduce the sugar and triple the recipe so we can also have the custard . It was time consuming and lots of washing up but once in a while is well worth the sacrifice!

cjnidge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is a little time consuming but totally worth it! I've had so many compliments for this ice cream, so utterly delicious!

flossi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This ice cream is gorgeous.

milissafrances123's picture

i'm sure this recipe would have been lovely....if it didnt wait until the last step to tell you an alternative method if you dont have a machine by which point i have already done the first few steps, which was really really frustrating!!!

mum2be's picture

Is this recipe safe for pregnancy? I've been told you shouldnt eat partially cooked eggs when pregnant and so am a little concerned. If this recipe isn't safe could you reccommend an alternative recipe for ice cream which may not use eggs?

warrenlfrost's picture

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.

laboni's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing creamiest vanilla icecream ever! Wonderful

vivaves's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

marychef's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

wilz22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

cloclo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

gervais's picture

Beautiful, see chocolate ice cream recipe also

gcsefood's picture

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

justinefoong's picture

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

philmcc's picture

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

kipperelli's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

varkyrie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this icecream!

Pages

Questions

Tips