Homemade vanilla ice cream

Homemade vanilla ice cream is surprisingly easy and incredibly delicious. Trust us, this recipe is totally back-pocket-worthy. You can dress it up with an array of mix-ins and flavourings too. Don’t own an ice cream machine? Don’t fret, this recipe can also be made with a freezer and a little bit of time.

Ingredients (makes approx. 1L):

1 vanilla pod, split lengthways
500ml full cream milk
500ml cream (250ml reserved later for whipping)
110g castor sugar
6 egg yolks
1 Tbsp cornflour

Method:

1. Scrape out the seeds from the vanilla pod and place in a saucepan with the milk and half the cream. Heat until the liquid is just about to boil (don’t let it boil as this will burn the milk).
2. Place the egg yolks, cornflour and sugar in a large mixing bowl. Beat until the egg yolks are a pale golden colour – the beater should leave a ribbon trail in the mixture.
3. Slowly pour in the hot milk and cream mixture, whisking all the time. Mix until blended well. Pour this mixture back into the pot and heat for a few minutes, stirring consistently until the custard has thickened slightly.
4. Pour the custard into a large bowl and cover with cling film to prevent a skin forming. Allow the mixture to cool completely.

5. Whip the remaining cream until thick. Fold this into the chilled custard and place in the freezer (or an ice cream maker like the Krups Ice Cream & Sorbet Maker)

6. If not using an ice cream maker, allow to freeze for a few hours, then remove and mash-up with a fork or palette knife to disperse the ice crystals.

9. Return and freeze for a few hours to solidify completely.
10. Before serving, remove from the freezer for 10–15 minutes to defrost for easy scooping.

We served ours with a some crushed strawberry ripple mixed in. So tasty.