Real Vanilla Ice Cream Recipe

Real Vanilla Ice Cream Recipe

Ingredients: Makes 1 liter

450 ml/2 cups single (light) cream

2 eggs
2 egg yolks
100g caster (superfine) sugar

5 ml/1 tsp vanilla essence (extract)

300 ml double (heavy) cream


Warm the single cream in a saucepan but do not let it boil. Whisk the eggs, egg yolks and all but 15 ml/1 tbsp of the sugar together until thick and pale. Whisk in the warm cream and the vanilla. Place the bowl over a pan of gently simmering water and continue whisking until the mixture thickens and will coat the back of a spoon. To test, lift the spoon out of the mixture and draw a finger through the mixture on the spoon: if it leaves a clear line, the custard is ready. Stand the bowl in cold water to cool quickly. Sprinkle the surface with the reserved caster sugar to prevent a skin forming and leave until cold.

Whip the double cream until softly peaking, then whisk into the cold custard. Turn into a rigid container, cover and freeze for 1 hour. Whisk thoroughly with a fork to break up the ice crystals. Repeat the freezing and whisking twice more, then freeze until firm.

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