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Vanilla Ice Cream


  • 1 vanilla bean

  • 300ml semi skimmed milk

  • 4 egg yolks

  • 6tbsp caster sugar

  • 1tsp cornstarch

  • 300ml double cream


  1. Using a knife, slit the vanilla pod length-ways. Pour milk into a saucepan and add in pods. Bring to boil.

  2. Remove from heat and leave for 15mins to allow the flavours to infuse.

  3. Lift pods up and scrape the black seeds back into the pan. Leave pots aside and bring milk back to boil.

  4. Whisk egg yolks, sugar and cornstarch until thick and foamy. Gradually pour in milk, whisking constantly.

  5. Pour mixture back into the pan and cook over gentle heat, stirring all the time until it thickens (this is custard) and is smooth. Pour back into bowl. Leave to cool and chill.

  6. Whip cream until thicken but still falls off from a spoon. Fold in custard and pour into a container. Freeze for 6hrs, beating twice using a fork or the food processor.

  7. Scoop and serve.

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