Antony shows us how to make perfect vanilla ice cream at home - with an ice cream maker and without.


  • 300ml milk

  • 1 vanilla pod, split lengthways, or you can use vanilla extract

  • 3 medium egg yolks

  • 50-75g golden caster sugar

  • 300ml double cream


  • 1.

    Pour the milk into a heavy-based pan, scrape the seeds out of the vanilla pod and add them along with the vanilla pod itself and heat slowly until almost boiling. Take off the heat and leave to infuse for about 20 minutes. Remove the pod.

  • 2.

    Whisk the egg yolks and sugar together in a bowl until thick and creamy. Gradually whisk in the hot milk, then strain back into the pan. Cook over a low heat, stirring constantly, until the custard has thickened enough to coat the back of the wooden spoon; do not boil. Pour into a chilled bowl and allow to cool.

  • 3.

    Fold the double cream into the cold custard until evenly blended. You can whisk the cream first if you are not using an ice-cream maker.

  • 4.

    If using an ice-cream maker, pour the mixture into it and churn for 25-30 minutes until frozen. You can then transfer it to the freezer until desired.

  • 5.

    Alternatively, freeze in a shallow container for approximately 2½ hours, whisking with a fork every half hour or so during freezing to break down the ice crystals and ensure an even-textured result.

  • 6.

    Allow the ice cream to soften slightly at cool room temperature before serving. Scoop into balls and serve in individual bowls.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 323kj
  • Fat Total 26g
  • Saturated Fat 15g
  • Protein 4g
  • Carbohydrate 17g
  • Sugar 17g
  • Sodium 53mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


TIP: Use a ration of 1 part rock salt to six parts ice in your ice cream maker. Always use rock salt as it has the best re-freezing properties.Don’t skimp - always use proper cream.Always add ingredients to the mix cold. This goes for the ice cream mix and for the add-ins. For example, if you want to add bits of chocolate pre-freeze it.If you want to flavour the ice cream with fruit be sure the fruit is ripe and add half of the fruit in puree form to enhance the flavour.Ice cream mix is best when it’s aged in the fridge overnight.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by aussiepeteReport
Notes & Tips are very useful & is worth remembering when makeing Icecream