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Basic vanilla ice cream

Ice cream is easy to make even without an ice-cream maker. Freeze in a shallow plastic container and stir frequently for best results. This recipe makes 1.5 litres of ice cream 

  • 10
  • 10
  • veggie
  • freeze
  • 360ml double cream
  • 360ml milk
  • 1 vanilla pod, split and seeds scraped
  • 6 egg yolks
  • 120g caster sugar
  1. Place the cream and milk in a saucepan with the vanilla pod and seeds. Gently bring to the boil then immediately remove from the heat.
  2. Beat together the egg yolks and sugar for 5 minutes in an electric mixer on a medium speed, until pale in colour and tripled in volume.
  3. Using a slotted spoon, remove the vanilla pod from the cream mixture then, with the mixer still on, slowly pour this over the eggs and sugar until well incorporated. Return the custard to a clean pan and cook for 5 minutes over a low heat, stirring continuously. Cover the surface with clingfilm so it doesn’t form a skin and chill for 2 hours. Freeze until solid, stirring every 2 hours.

Per 50g serving: calories 191 (10%), sugar 9.5g (10.5%), fat 16g (23%), saturates 9.2g (46%), salt 0.1g (1.6%) of your guideline daily amount

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