Home-made vanilla ice cream

When you taste this easy and quick recipe, you will think twice about buying ice cream again! Max cost £1.30 for around 900g of ice cream (using free-range eggs) and there are no additives or other nasty chemicals, just what you put in it!

Tip: Wait for the double cream to go on special offer (Tesco does a regular £1.60 for 2 x 600ml offer) and you could make up to four batches.

  • 300ml double cream (or 284ml if using a small pot)
  • 300 ml milk (full fat or semi-skimmed)
  • 120g granulated sugar (white sugar makes light-coloured ice-cream of course!)
  • 1 -2 tp vanilla extract
  • 3 large free-range egg yolks (use the egg whites in another recipe)
  1. Put the egg yolks into a bowl with half the sugar and beat (with an electric or manual mixer) for a couple of minutes until thickened, is paler in colour and falls in thick ribbons when you lift the beaters.
  2.  Meanwhile, heat up the milk with the rest of the sugar and the vanilla essence in a heavy-based saucepan, stirring occasionally to melt the sugar, until just boiling point.
  3. Slowly pour the milk mixture into the egg mixture, stirring well (this will help you “clean” your beater as the mixture will become runny, then swap with a wooden spoon)
  4. Return the resulting mixture into the saucepan …..and cook on a low heat, stirring all the time for 8-10 minutes (beware, this is a very boring stage……! Tip: make figures of 8 while stirring to keep awake! This will also help a thorough stir) until the custard is thick enough to coat the bottom of the saucepan, when slightly tilted, and you can make a mark with the wooden spoon. Be careful not to let it boil. Remove the saucepan from the heat as soon as you see bubbles (the sauce will otherwise curdle).
  5. Pour the custard into a container and let it cool down. Tip: see my post on how to cool food quickly. Stir occasionally to stop a skin forming.
  6. When the custard is cold, whip the cream until light and floppy but not too stiff and stir into the custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze.

Tip: only make ice cream with half a pot of cream otherwise it gets too hard to mix.

To make last-minute crumble, please look at this post. I like to add fresh fruit. At least, I don’t feel too greedy. Enjoy and let me know how you get on.