Simple vanilla custard ice cream

Simple vanilla custard ice cream

By
From
Dig In!
Makes
1 litre
Photographer
Mark Roper

I love ice cream. Once I discovered the custard recipe that was at the base and how easy it was, I went mad. I’ve never had an ice cream machine, so I just do it in the freezer, but an ice cream machine makes it really easy and also smoother. You can fold through nuts or chocolate bits or whatever you want.

Ingredients

Quantity Ingredient
500ml milk
500ml pouring cream
1 vanilla bean, split and seeds scraped
6 egg yolks
55g caster sugar

Method

  1. In a large saucepan over medium heat, bring the milk, cream and vanilla seeds and bean just to the boil, stirring occasionally. Remove the pan from the heat and set it aside to cool down for 2–3 minutes.
  2. Meanwhile, in a separate large bowl, whisk the egg yolks and sugar until thick and pale. While whisking, slowly pour half of the slightly cooled milk and cream mixture into the egg and sugar mixture. Add the remainder of the mixture and give everything a good stir, then return all the mixture to the saucepan over low heat. Using a wooden spoon, stirring continuously, cook for a few minutes or until the mixture coats the back of a spoon. Don’t let the mixture stay on the heat for too long or it will boil and split. Strain the mixture through a fine sieve, discard the vanilla bean, and set aside to cool in the refrigerator for 1-2 hours. The custard should be well chilled before churning.
  3. To make the ice cream, churn the cooled mixture in an ice cream machine, following the manufacturer’s instructions. Scoop into a 1 litre capacity container, cover and freeze until required.
  4. If you don’t have an ice cream machine, you can place the mixture in the freezer for 3 hours, removing it every hour and blitzing it with a hand-held blender or in a food processor and then returning it to the freezer until set.

Brent’s tip:

  • If you don’t have an ice cream maker and are freezing it, you don’t have to blitz it, and it will still be ice cream, but the texture won’t be as smooth. There will be large ice crystals through the mixture.
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