This is my tried, tested and tweaked recipe for perfect vanilla ice cream. A beautiful basic that can be served simply as it is, in a cone with lashings of sauce (I've included some recipes below), as a side to cakes, pancakes and other sweet treats, or in a bowl topped with summer fruits.
Ingredients
- Makes about 1 liter
- 1½ cups double cream
- 2 cups whole milk
- 1 plump vanilla pod, split and seeds scraped out
- Pinch of sea salt
- 4 egg yolks
- ½ cup golden caster sugar
The Homes & Gardens method
- Put the cream, milk, vanilla pod and seeds and the salt into a heavy-based pan and slowly bring to the boil. Turn off the heat and leave to infuse for 20 minutes, then strain through a sieve, pressing firmly with a spoon to extract all the vanilla flavor.
- Beat the egg yolks and sugar in a large mixing bowl with a whisk or portable blender for a few minutes, until very thick and pale.
- Return the infused cream mixture to the pan. Bring to just below boiling point, removing from the heat when the first bubble blips to the surface, and slowly pour onto the egg, whisking constantly to make the custard.
- Rinse the pan and pour the custard into it. Over a very low heat, stir constantly, for about 10-15 minutes, until the custard is thick enough to coat the back of a wooden spoon. Cover the surface with Saran Wrap to stop a skin forming, set aside and leave to cool.
- Once cooled, chill for an hour keeping the surface covered. Pour the chilled custard into one of the best ice-cream makers and churn according to the instructions.
- Spoon into a chilled container, cover and freeze for at least four hours, until firm.
Making ice cream without a machine
If you don't have an ice cream maker, pour the chilled mixture into a shallow, freezable container and freeze uncovered for two hours until beginning to firm up.
Beat with a balloon whisk (we rate this OXO Good Grips whisk from Amazon) to break up any ice crystals. Return to the freezer, uncovered, and whisk once an hour for the next three hours, then cover with a lid or Saran Wrap and freeze for four hours or until solid.
Classic chocolate-fudge sauce
Ingredients
- 3.5 oz dark chocolate, roughly chopped
- 5 tbsp condensed milk
- 5 tbsp milk
- 1¾ tbsp salted butter, softened
The Homes & Gardens Method
- Put the chopped chocolate and condensed milk into a pan and heat through very gently, stirring often, until smooth. Don't be tempted to increase the heat or the chocolate will catch and go grainy.
- Beat in the milk, then the butter to make a smooth, glossy sauce.
- Serve while hot (it can be gently reheated).
Summer-berry balsamic sauce
Ingredients
- 17.6 oz summer berries (raspberries, blueberries and hulled and halved strawberries)
- 2.1 oz golden caster sugar
- ½ vanilla pod, split
- 2 tbsp balsamic vinegar
The Homes & Gardens method
- Put all the ingredients in a pan and set over a medium heat. Warm through, stirring gently, for three to four minutes, until the berries are just beginning to soften, but still hold their shape.
- Remove from the heat and discard the vanilla pod.
- Serve hot or cold.
Maple-butter sauce with toasted pecans
Ingredients
- 1.8 oz pecans
- 2.7 oz slightly salted butter
- ¾ cup maple syrup (preferably Grade B)
- ½ cup double cream
The Homes & Gardens method
- Pre-heat the oven to 356°F, gas mark 4. Spread the pecans out on a baking tray and toast for about five minutes, or until a shade darker and fragrant.
- Set aside to cool, then chop finely.
- Melt the butter in a saucepan with the maple syrup and cream. Bring to the boil and simmer for two minutes until slightly thickened. Remove from the heat and stir in the toasted pecans.
- Serve hot.
For a simple vanilla ice cream recipe to make ahead and keep in the freezer when the mood takes you, or for unexpected visitors, you can't beat this classic.
