Easy vanilla ice cream

Easy vanilla ice cream

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(9 ratings)

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Cooking time

Prep: 30 mins Plus freezing

Skill level

Easy

Servings

Serves 4 generously

A traditional creamy and cold treat - eat on its own, or dollop on apple pie

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
498
protein
4g
carbs
21g
fat
46g
saturates
26g
fibre
0g
sugar
8g
salt
0.2g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, August 2005

Comments, questions and tips

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Comments

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hedgehoggy's picture

Apparently, it goes icy, Ellie, if you don't mix it enough.
I tried it by hand, though, and it turned out icy too! It virtually froze over, and i was mixing the whole time!

sarahf3112's picture
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Far too rich and sickly for our family I'm afraid.

ruby-m's picture
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delicous a great treat for all the family.so yummy everyone likes ice-cream

helenridley3's picture
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The real trick with this recipe is to use a good quality fresh custard. Whatever you do dont use tinned stuff like ambrosia because it has a really strong flavour and your ice cream just ends up tasting of frozen custard.
I use Asda/Tesco/M&S custard, the fresh stuff that you get in the chiller cabinet and it works really well. You can often get these on special offer and its a big 500 ml tub. Also you can add extra sugar if the ice cream isnt sweet enough, always taste the mixture before adding to ice cream maker.

helenritchie's picture

could adding fruit puree help? will try and let you know

sue_ann's picture
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I use Tesco Finest Cornish Custard and then used my Magimix ice cream machine.The result was great! I would make this again.

fionaelspeth's picture
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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.

cloclo's picture
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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.

elelor's picture

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

widgetwells's picture

looks fab, will definately try it out. yum!

kimberleymillbank's picture

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!

rajus-rani's picture

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.

nuffinbuttrouble's picture

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.

mrsm51's picture
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Next time I would add a little more vanilla as the flavour is quite muted when frozen

taztaz's picture
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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]

taztaz's picture
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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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