Classic vanilla ice cream

Classic vanilla ice cream

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(5 ratings)

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

More effort

Serves 6
Everyone will be impressed by this smooth and creamy classic ice cream

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal396
  • fat33g
  • saturates18g
  • carbs21g
  • sugars21g
  • fibre0g
  • protein5g
  • salt0.1g
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Ingredients

  • 1 plump vanilla pod
  • 300ml full-fat milk

    Milk

    mill-k

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

  • 300ml double cream
  • 100g golden caster sugar
  • 4 egg yolks

Method

  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.

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Comments, questions and tips

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hattiecake
30th Apr, 2015
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
29th Jul, 2014
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
12th Oct, 2013
Try as I may I cannot get this cream to fluff before freezing. What am I doing wrong?
stumpy-polecat
10th Jun, 2015
Are you using an electric whisk?
ellieweth
4th Sep, 2011
i dont get why you have to keep cooking it ???????????
stumpy-polecat
10th Jun, 2015
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
4th Sep, 2011
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
26th Apr, 2011
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
3rd Jul, 2010
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
10th Jun, 2015
It works with just a teaspoon of extract as I did not have a pod so had to use essence

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TheButterMage
12th Oct, 2016
How much is needed for 1 serving
goodfoodteam's picture
goodfoodteam
28th Oct, 2016
Hi there, we wouldn't recommend reducing the recipe to serve 1 as it will prove tricky with such a small volume of ingredients and also difficult to split the eggs accurately. If you want to reduce it, you could halve all the ingredients but as this recipe is one that freezes, you could simply make the full amount and eat it over the course of three months. Hope that appeals.
louria
11th Feb, 2014
hi I have 2l whipping cream. can i make ice cream from this? thank you
goodfoodteam's picture
goodfoodteam
21st Feb, 2014
Hi there, thanks for getting in touch. Yes, you can substitute the double cream for the same amount of whipping if that's what you have available. Hope it turns out well. Best wishes, BBC Good Food team
stumpy-polecat
10th Jun, 2015
I put in a teaspoon of lavender flavoring instead of a vanilla pod and it is delightful. Lavender flavor is a bit love it or hate it but I feel it is so easy to use in lots of things but it is not.