Posted by: NoCtrlZ | 2011/02/23

Vanilla Ice Cream

You don’t need an ice cream machine to make great ice cream, as this recipe proves! Absolutely creamy and delicious, this recipe is adapted slightly from David Lebovitz’s. It is one of, if not the best, ice cream I’ve ever tried!

Makes about a litre of ice cream.


  • 1 cup Whole Milk
  • Pinch of Salt
  • 3/4 cup Sugar
  • 1 Vanilla Bean
  • 2 Cups Double Cream
  • 3 Large Egg Yolks (I used 4 medium yolks)
  • 1 tsp Vanilla Essence


  1. Gently heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
  2. Set up an ice bath by placing a ~2 litre plastic tub (or whatever you are going to freeze the ice cream in) in a larger bowl (I used a roasting tin) partially filled with ice and water. Pour the cream into the bowl.
  3. In a separate bowl, stir together the egg yolks. Rewarm the milk mixture, then gradually pour the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
  4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
  5. Now pour this mixture into the cream. Stir over the ice until cool, then add the vanilla extract. If using an ice cream machine, ignore the rest of this method and see Tip (below).
  6. Remove the vanilla bean (see tip). Now place the plastic tub in the freezer. After 45 minutes, remove from the freezer and stir vigourously with a spatula or whisk. Really beat it up and break any frozen sections. For best results, use a hand-held mixer (but I found a wooden spoon works well!). Return to the freezer.
  7. Continue to check the mixture every 30 minutes, stirring vigorously each time, until the ice cream is frozen. This is likely to take 2-3 hours.


  1. If using an ice cream machine, refrigerate the mixture after step 5, preferably overnight, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturer’s instructions.
  2. The removed vanilla bean can be washed, then dried and stored in a tin of sugar. The sugar can then be used in baking or more ice cream making!

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