Everyone will love this fruity creamy cheesecake ice cream, perfect for a summer dinner party
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When making homemade custard, you need to cook it as slowly as possible and it must never boil. You are trying to cook the eggs without scrambling them, so put them on the lowest heat possible. You must also stir your custard continuously, making sure the wooden spoon comes into contact with the bottom and all corners of the pan.
For the best flavour, infuse the vanilla in the milk and cream for a few hours if possible.
Churning by machine
Simply pour in the cooled custard and churn until it’s frozen, then transfer it to a chilled container.
Churning by hand blender
Place the chilled custard in a plastic jug or tall freezer-proof container and put it in the freezer. When it’s slushy, blitz it with a hand blender. Repeat the process two more times and leave to freeze until scoopable.
Churning by hand
Put your cooled mix in a metal bowl in the freezer. When it becomes slushy, whisk it hard. Place back in the freezer and repeat the process two more times, then leave to freeze until scoopable. Finally, transfer to a smaller container, adding chunks or ripples if you want.