Vanilla Ice Cream

Makes: about 1 litre Prep + cook time: 30 minutes + cooling + freezing time

Ice cream is essentially a frozen custard (crème anglaise). This classic vanilla version is rich, creamy, and perfect served on its own or as an accompaniment to other desserts.

Ingredients (for the Crème Anglaise base)

• 500 ml whole milk
• 1 vanilla pod
• 65 g caster sugar
• 5 egg yolks

Optional (for extra creaminess)

• 250 ml whipping cream or double cream (to fold in after churning)

Instructions

1. Infuse the milk: Split the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Place both the seeds and the pod into a saucepan with the milk. Bring to the boil, then remove from the heat and leave to infuse for 10–15 minutes.
2. Make the custard base: In a bowl, whisk together the egg yolks and caster sugar until pale and slightly thickened. Pour the hot infused milk over the egg mixture, whisking continuously. Pour the mixture back into the saucepan.
3. Cook the custard: Gently heat the mixture over low-medium heat, stirring continuously with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (around 70–80°C). Do not let it boil or exceed 82°C, or the custard may split/curdle. This usually takes 5–8 minutes.
4. Cool the mixture: Remove from the heat and strain through a fine sieve into a clean bowl (to remove the vanilla pod and any bits). Place the bowl in a larger bowl filled with ice and stir until completely cool. Cover and chill in the fridge for at least 1 hour (or overnight).
5. Churn the ice cream: Pour the chilled crème anglaise into an ice-cream machine (or sorbetière) and churn according to the manufacturer’s instructions — usually about 30 minutes — until it reaches a soft-serve consistency.
6. Optional richness boost: Remove from the machine and gently fold through 250 ml of whipped or double cream for extra creaminess.
7. Freeze: Transfer to a freezer-safe container and freeze for at least 30 minutes (or until firm). If you don’t have an ice-cream machine, you can freeze the cooled mixture directly in a container, stirring vigorously every 30 minutes for the first 2–3 hours to break up ice crystals.

Serve straight from the freezer or let it soften for a few minutes before scooping.