Make super-creamy vanilla ice cream and eat it as it is, or add different flavours to suit all tastes
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Berry ripple ice cream
Make the ice cream and freeze until thick but spoonable. Put 400g mixed berries in a pan with 200g golden caster sugar, a splash of water and a squeeze lemon. Bring to a simmer and cook until the fruit is soft but not jammy. Leave to cool a little. Whizz to a purée and push through a sieve. Cool completely. Pour the purée onto the semi-frozen ice cream in a figure-of-eight shape. Take a spatula and draw 2-3 figures-of-eight through the mixture to ripple colours. Freeze until solid.
Salted peanut praline
Make the vanilla ice cream and freeze until very thick and only just spoonable. Meanwhile, melt 150g golden caster sugar in a frying pan over a medium heat until you have a golden caramel – tip the pan to keep the caramelisation even. As soon as it is ready, add 60g chopped salted peanuts and pour the lot onto a baking sheet set on a wooden board. Allow to cool completely, then smash into pieces. Stir through the ice cream and freeze until solid.
Rich chocolate ice cream
Melt 200g good-quality plain chocolate and cool a little. Make the ice cream following the vanilla method, adding 1 tbsp cocoa powder and the melted chocolate to the egg and sugar mixture before you pour the hot milk on. Churn and freeze as per the main recipe.