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Vanilla Ice Cream

Making vanilla ice cream from scratch couldn't be easier! This recipe makes a litre of smooth & creamy ice cream speckled with vanilla seeds.
Prep Time30 minutes
Cook Time30 minutes
Churn Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: English, French
Servings: 6 People
Author: Ben Racey

Equipment

  • Ice Cream Machine
  • Digital Food Probe
  • Large Saucepan
  • Sieve
  • 1 Litre Plastic Tub
  • Ice Cream Scoop

Ingredients

  • 420 g Whole Milk
  • 120 g Caster Sugar
  • 40 g Glucose Syrup
  • 25 g Skimmed Milk Powder
  • 85 g Egg Yolks
  • ¼ tsp Fine Sea Salt
  • ½ Vanilla Pod (Or 2 tsp Vanilla Paste)
  • 250 g Double Cream

Instructions

  • Place the milk,, 60g of the sugar, glucose, milk powder, salt & vanilla into a large saucepan.
    If your using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
  • Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming but don’t let it boil. Make sure to stir the milk regularly with a spatula.
  • Whilst the cream is heating up, place the yolks & remaining sugar into a large mixing bowl then whisk to combine.
  • Once the milk is steaming hot, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
  • Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f.
  • Once cooked, take the custard off the heat & stir in the double cream. If you've used a vanilla pod, take this out of the custard at this point. Give the custard a quick blitz with a stick blender then pass into a container, through a sieve.
  • Let the custard cool, stirring occasionally then place a piece of baking paper onto the custard’s surface & refrigerate overnight.
  • The next day, churn the custard until it reaches the consistency of soft serve. If you take the temperature of the ice cream with a food probe, it should be around -5°c/23°f.
  • Once churned, transfer to a tub & leave to set in the freezer for a minimum of 4 hours before serving.

Notes

1. Ice Cream Maker –To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Skimmed Milk Powder – We’re using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
3. Glucose Syrup – Glucose syrup helps make our ice cream easier to scoop. This is available in most supermarkets.
4. Vanilla - Using a really good vanilla makes all the difference when making ice cream! You can either use half a vanilla pod or 2 teaspoons of vanilla paste.
5. Storage - Homemade ice cream will keep in the freezer for up to 2 weeks.