Classic vanilla ice cream

Classic vanilla ice cream

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(4 ratings)


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Cooking time

Prep: 10 mins Cook: 20 mins Plus cooling, churning and freezing

Skill level

Moderately easy


Serves 6

Everyone will be impressed by this smooth and creamy classic ice cream

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per serving

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  • 1 plump vanilla pod
  • 300ml full-fat milk
  • 300ml double cream
  • 100g golden caster sugar
  • 4 egg yolks

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  1. Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold.
  2. In a large bowl, whisk the sugar and egg yolks together for a few mins until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
  3. At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened. Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable. Transfer to the container and freeze.

Recipe from Good Food magazine, August 2008

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Show comments
hattiecake's picture

Just made this ice cream, it's really yummy!! I didn't quite follow your process tho. instead I just cooked it like a crème anglaise then let it cool, then put it in the turbine. YUM!!!!!

sherry16's picture

Just made this this morning with some leftover egg yolks and oh my word it's the most delicious ice cream ice ever tasted! So creamy and really vanilla :) I did have a slight issue when the custard started to split even though I had it on the lowest setting and stirred continuously, but I just plunged pan into iced water and beat it with a stick blender and all was well :)

Dudsa's picture

Try as I may I cannot get this cream to fluff before freezing. What am I doing wrong?

stumpy-polecat's picture

Are you using an electric whisk?

ellieweth's picture

i dont get why you have to keep cooking it ???????????

stumpy-polecat's picture

It is firstly to get the flavor out the vanilla pod and to get the pod moist from being a dried pot then the flavor can come out of it.
Second heating is to get the yolk and cream/milk to cook together to make a smooth creamy texture

ellieweth's picture

last night i made this ice cream for a come dine with me i dintent think it was going to work but it did and it tasted amazing i put spinkles on it and that gave it an even better flavor :)

nettie1981's picture

Going to try this recipe at my royal wedding bbq and serving it with chocolate and ginger torte. I don't own an ice cream maker and this recipe seems pretty easy. Will post my review soon.

fizzpop123's picture

want to try this tomorrow for a dinner party but i don't have a vanilla pod. will this recipe work just as well with 4tsp vanilla extract?

stumpy-polecat's picture

It works with just a teaspoon of extract as I did not have a pod so had to use essence

sugarplum25's picture
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I made this last night as a pre test for a very special family gatering coming up. It is the best vanilla ice cream and so easy to do.

barbaradenyer's picture

Making this for a special meal with friends, will be serving with ameretti biscuits, home made strawberry sorbet and fresh strawbs, so hope it turns out ok.

bizzarelonley's picture

going to try this weekend.... will keep u posted.......

telaviv's picture
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This is the best vanilla ice cream recipe Ive tried. Really creamy and smooth.