Vanilla Icecream
About this recipe
Who doesn't love vanilla ice cream?! Its a true classic—easy to make, wonderfully creamy, and perfect for any occasion. This recipe is super simple and with just a few ingredients makes the perfect dessert.
With my homemade vanilla ice cream, the sweetness is just right: rich enough to satisfy, but not overpowering, letting the natural warmth of vanilla take centre stage (if I do say so myself)! It’s that kind of dessert that feels comforting and nostalgic yet indulgent.
What makes it even better is its versatility. You can enjoy it as it is or dress it up to suit any occasion. Add swirls of fudge, fresh berries, or a sprinkle of crushed cookies for something extra. Or maybe you want to wow dinner guests? Why not pair it with my Easy Peach Cobbler or Banana Bread Sticky Toffee Pudding. The contrast of warm and cold, soft and creamy, is simply unforgettable.
So if you're looking for something to pair with a dessert or have on its own, my homemade vanilla ice cream is the way to go, a timeless simple rich, and endlessly adaptable, treat that always hits the spot!
Next time you have guests round or maybe just fancy a sweet treat, give this recipe a try- you wont be disappointed... enjoy!
Ingredients
- 300 ml carton double cream
- 300ml full fat milk
- 115g golden caster sugar
- 2 tbsp vanilla paste
- 3 large free-range egg yolks
Ingredients
Instructions
- In a saucepan, heat the double cream and full-fat milk over medium heat. Stir occasionally to prevent the mixture from scalding. Heat until it's just about to simmer, but do not let it boil.
- In a separate bowl, whisk together the golden caster sugar and egg yolks until the mixture becomes pale and slightly thick, you should be able to write the number 8, refer to the video for this.
- Slowly pour half of the the hot cream and milk mixture into the egg yolk and sugar mixture, whisking constantly to temper the eggs. Then add the other half of the milk and cream mixture. This prevents the eggs from scrambling.
- Pour the combined mixture back into the saucepan and place it over low heat. Stir continuously until the mixture thickens and coats the back of a spoon. This creates a custard base for the ice cream.
- Pour into your Ninja Creami and leave to freeze 24 hours.
- Once frozen, churn and enjoy!
- Serve your homemade vanilla ice cream, and enjoy!
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