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1. To churn in a machine: In a bowl, mix the ingredients well together. Churn in the ice-cream machine until scoopable. Transfer to a freezer container and freeze until needed.
2. To churn by hand: Mix the ingredients in a bowl and freeze in the bowl for about 90 mins until it starts to freeze around the edges. Stir well then repeat the process twice more until the mix is smooth and frozen. Freeze in a suitable container until needed.

498 kcalories, protein 4g, carbohydrate 21g, fat 46 g, saturated fat 26g, fibre 0g, salt 0.2 g

Latest comments and suggestions

• Tazim

  14 November 2007

  Tazim commented on this recipe

  Hi, I made this as part of a buffet dinner for my mother-in law's 80th birthday dinner. I doubled the quantities and added 500 ml of fresh mango puree to the mixture to serve as a fresh mango ice cream. [I churned it by hand & had to take it out of the freezer 15 min before serving]

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• Tazim

  14 November 2007

  Tazim rated and commented on this recipe

  

  Hi, I made this as part of a buffet dinner for my mother-in law's 80th birthday dinner. I doubled the quantities and added 500 ml of fresh mango puree to the mixture to serve as a fresh mango ice cream. [I churned it by hand & had to take it out of the freezer 15 min before serving]

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• klrobertson

  10 March 2008

  klrobertson rated this recipe

  

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• whats4teamum

  22 March 2008

  whats4teamum rated and commented on this recipe

  

  Next time I would add a little more vanilla as the flavour is quite muted when frozen

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• Louise

  13 May 2008

  Louise commented on this recipe

  I haven't made this recipe but have used ready made custard before to make ice cream and i agree that the flavour isn't strong enough, as it dulls when frozen. I would recommend addng a teaspoon of good vanilla extract or the seeds from half a vanilla pod.

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• Rajus-Rani

  06 June 2008

  Rajus-Rani commented on this recipe

  Does anybody know where I can purchase this icecream cone stand? Since I live in India it needs to be a company who sends items out to us. Thanks.

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• Kimberley

  13 July 2008

  Kimberley commented on this recipe

  How do I get the recipes for the other ice creams shown in the picture? I lose my recipe in the book for this and I love it!

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• Allie

  22 September 2008

  Allie commented on this recipe

  looks fab, will definately try it out. yum!

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• Ellie

  15 June 2009

  Ellie commented on this recipe

  i tried this, but the final result was really icy!! help, what can i do.....???!!!!

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• CloClo

  12 July 2009

  CloClo rated and commented on this recipe

  

  We tried this, and added a large amount of vanilla extract. However, it tasted very very watery. We will try again, as the texture was amazing.

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• fifirecipies

  17 September 2009

  fifirecipies rated and commented on this recipe

  

  There was no flavour to this at all, despite putting in extra vanilla essence, It also needed to be a bit sweeter. I have made lots of home made ice cream from scratch and tried this as I wanted something easy, but I won't make again unless I added something with a strong flavour.

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Ingredients

• 500g pot of good-quality vanilla custard
• 284ml carton double cream

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Difficulty and servings

Serves 4 generously

Preparation and cooking times

Prep 30 mins

Plus freezing

Ingredients

• 500g pot of good-quality vanilla custard
• 284ml carton double cream

498 kcalories, protein 4g, carbohydrate 21g, fat 46 g, saturated fat 26g, fibre 0g, salt 0.2 g

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