Classic Vanilla Ice Cream

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5 Ingredients

Number of servings

1 cup whipping cream
1 3/4 cup whole milk
6 egg, yolks only
125grams caster sugar
1teaspoons vanilla extract

Nutrition per serving

25% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

It’s hard to beat a classic vanilla ice cream! This is the perfect accompaniment to so many pies and tarts.

Method

Step 1 of 5

Heat the cream and milk in a heavy-based saucepan over a medium heat, until hot, but not boiling.

Step 2 of 5

Whisk together the egg yolks, sugar, and vanilla extract. Very gradually whisk the hot cream and milk into the egg mixture in a thin stream, whisking constantly.

Step 3 of 5

Return the custard to the rinsed-out pan and heat over a medium heat, whisking constantly, until it thickens and just coats the back of a spoon. Do not heat it too fast or for too long, or the eggs will “scramble” in the custard. Take it off the heat and transfer it to a cold bowl immediately, continuing to whisk for a couple of minutes in order to cool it down.

Step 4 of 5

Cool the custard completely, then cover the surface with a layer of cling film (placing it directly on the custard) to prevent a skin forming. Transfer it to the fridge and chill it for a minimum of 4 hours, or overnight.

Step 5 of 5

Pour the chilled custard into an ice-cream maker and churn it until it is a thick, scoopable ice cream. Transfer it to a plastic container and freeze until needed.