In honour of National Vanilla Ice Cream Day (and the sweltering UK weather), we’re sharing our tried-and-true recipe for classic vanilla ice cream. You can make this using an ice cream maker or without, meaning there’s no excuse not to try it!
3 egg yolks
3 ozs/85g caster sugar
1 pint/568ml single cream
1 vanilla pod, split and scraped into cream
1. Beat the egg yolks and sugar together until thick and creamy.
2. Heat the cream and vanilla mixture until it is just before boiling.
3. Pour the almost boiling cream slowly onto the egg mixture, beating all the time to avoid curdling.
4. Return the mixture to the stove and over a very low heat, stir until the mixture just thickens. Beware not to overcook the custard or it will curdle.
5. Cool the mixture to room temperature and then refrigerate.
6. When well chilled, either churn in an ice cream maker or follow the instructions below.
7. Place the mixture in a metal bowl in the freezer. Allow the mixture to freeze until the sides are
setting then remove from the freezer and beat well. Return to the freezer.
8. When the mixture hardens again (after an hour or two) again remove from the freezer and beat. Return to the freezer once more.
9. Repeat the above operation again and then allow the mixture to freeze once more before serving.