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Ice Cream

Vanilla Ice Cream

Cowbridge Kitchen

Vanilla ice cream is the most basic of deserts and making it it pretty easy.

You don't even need to have an Ice Cream making machine, in this recipe we use a part freezing and churning method. It takes a bit of time and effort making Ice Cream this way but the end result is worth it.

Vanilla Ice Cream can go with anything from waffles, profiteroles or even Jam Roly-Poly so being able to make you own homemade Ice Cream is a great idea.

In this ice cream recipe I have not used any special equipment except a freezer of course. No ice cream machine needed.


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This takes a few hours to make
4hrs 20 minutes

4hr 20 mins Prep time
No Cooking time
Cooking timer Time
Nutritional Facts
This is based on a
135g portion

Calories: 279
Protein: 4.7g
Fat: 9.2g
Carbohydrates: 32g
Fiber: 0.9g
Sugar: 29g
Nutritional information Nutrition
This recipe will serve upto 4 people Table for Two Servings
Easy : This recipe is easy
Anybody can have a go at this recipe
Chefs hat Difficulty
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How to make Ice Cream

You might think that making Ice cream is a specialist job, and should be left to the professionals. This couldn't be further from the truth.

In this Ice Cream recipe I use a method of part freezing and churning over several hours.

The secret to making Ice cream is to keep it Churned or mixed before it is fully frozen.

Using this method you do not need an Ice cream making machine.


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ingredients

300 ml Full Fat Milk
284 ml Double cream
115 g Caster Sugar
5 Egg Yolks
1 Vanilla Pod

Cooking Instructions

  1. Bring the 300 ml of milk & Cream almost to the boil in a saucepan. Add Half The Sugar
  2. Strip the Vanilla pod of it's seeds and add to the milk & Cream, also throw in the pod skin.
  3. Separate the egg yolks and whisk together with the rest of the sugar until light and thick.
  4. Remove the pan from the heat and allow to cool to room temperature.
  5. Mix 2 ladle's of the milk into the egg yolks to slacken.
  6. Return the milk to the heat and bring to a slow boil , add the egg mixture and whisk until the mixture thickens enough to coat the back of a wooden spoon.
  7. Allow to cool in a heat proof bowl , then cover with a cartouche and freeze for 1 hour.
  8. After an hour , remove from the freezer and churn the ice cream with a whisk for a few minutes. Replace the cartouche and refreeze for a further hour.
  9. Repeat this process 3 -4 times.
  10. Freeze overnight.
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Tips -
Other ideas:
''You can use Vanilla extract to flavour this if you like...''