The ultimate makeover: Vanilla ice cream

The ultimate makeover: Vanilla ice cream

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(3 ratings)

Prep: 10 mins Cook: 10 mins Plus churning, and overnight chilling & freezing


Makes enough for 8 scoops
Angela Nilsen creates a luscious ice cream that is creamy, fresh and - wait for it.... low-fat!

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal148
  • fat8g
  • saturates4g
  • carbs17g
  • sugars15g
  • fibre0g
  • protein4g
  • salt0.11g
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  • 85g golden granulated sugar or caster
  • 1½ tsp custard powder
  • 1½ tsp cornflour
  • 500ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 egg yolk
  • 1 vanilla pod, split in half lengthways
  • 200ml carton half-fat crème fraîche
  • lightly crushed raspberries or strawberries, to serve



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


  1. Freeze the canister from the ice-cream machine a day before you make the ice cream (if your machine requires you to). Next day, mix the sugar, custard powder and cornflour with 2 tbsp milk to make a thin paste. Beat in egg yolks. Pour the rest of the milk into a pan, scrape in the vanilla seeds, add the pod, then bring to the boil. Pour this slowly over the cornflour mix, stirring all the time as you do so. Clean the pan, then pour the milk mixture and vanilla pod back into it. Cook over a medium heat, stirring all the time, until it just comes to the boil and is thick enough to coat the back of a spoon.

  2. Remove from the heat, stir in the crème fraîche, then pour into a bowl. Place a piece of greaseproof paper over the surface to prevent a skin forming, then leave to cool. Put into the fridge until really cold for at least 4-5 hrs (preferably overnight).

  3. Remove the paper and vanilla pod from the custard, then transfer the custard into a jug. Turn on the ice cream machine, then slowly pour in the custard. Leave to churn for 10-30 mins (depending on your machine). When it stops, spoon into a plastic container, cover with cling film and a lid, then freeze for at least 3-4 hrs. (Will keep for up to 1 month. Do not re-freeze.) For the best taste, remove from the freezer and soften in the fridge for 1-1½ hrs before serving. Serve with fresh fruit.

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Comments (7)

naomi98's picture

I made this but it is a little thin tasteing and freezes like a rock.... Is good with hot sauce. But defeats the object. I think i will be sticking to shop bought light icecream- which is much creamier and half the calories of this recipe! however I did use be good to yourself creme fraich which is even lower in fat so that could be why. Maybe I'll try this recipe with single cream or a light alternative.

lailabadawi's picture

my husband loves it, says it's the best ice cream he'd ever had. although i have to admit that i couldn't find half fat creme fresh so i just used regular- whipping cream.
thumbs up!!

juliafrancis's picture

Is the nutrition value per scoop? or two scoops?

vikingqueen's picture

Lovely ice cream, however I used semi skimmed milk and double cream instead of creme fraiche and it was fabulous!!

Will become a regular feature in our house I think!

donahilaria's picture

I've recently made this ice cream and, although it was enjoyed, my family found it a bit "thin" tasting. That's because it is low fat. So the moral seems to be that if you want low fat you sacrifice the unctuousness of the ice cream. I found the use of creme fraiche instead of ordinary cream very interesting and will certainly use this again, but perhaps in the full fat version as I'm not overly worried about calories.

passiflora's picture

And no, it's NOT Angela Nilsen with these comments.......

passiflora's picture

Fabulous recipe - I'll be making this again.

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