This is my go-to vanilla ice cream, and after lemon ice cream it’s the one we’re most likely to have in the freezer. I’ve made more complicated vanilla ice creams involving egg yolks and custard, ice baths and sieves, which produced delicious results. But in terms of time and effort needed to turn out a great vanilla ice cream, this recipe is hard to beat. Since discovering vanilla bean paste, I find I seldom use vanilla beans in my baking. If you don’t have vanilla beans or paste, just double the quantity of vanilla extract.
Vanilla ice cream
(makes about 1 litre)
- 2 cups (500ml) double cream
- 3/4 cup (150g) caster sugar
- 1/4 tsp salt
- 1 tsp vanilla bean paste (or 1 vanilla pod, split and scraped)
- 1 cup (250ml) milk (whole or semi-skim)
- 3/4 tsp vanilla extract
- In a saucepan over medium heat, combine half the double cream, sugar, salt and vanilla seeds. Stir until the sugar has dissolved.
- Remove from the heat. Stir in the remaining cream, milk and vanilla extract. Chill the mixture in the fridge.
- Churn the mixture in an ice cream machine until firm, then store in the freezer until ready to use.
Ten More Bites 
I think I need invest in ice cream machine… : /
If you love ice cream as much as I do, you won’t regret it!. I have a pretty basic machine — it was definitely less than £30. The bowl does need freezing before you use it, but on the plus side the machine itself is small and light, and can be tucked away between uses.
Thank you, Andrea, you convinced me, I NEED one! 🙂
This isn’t seductively too easy sounding, but if it produces taste results like the lemon ice cream, I certainly have to give it a go.
Lemon ice cream is still my favourite, but this one comes close. It also has that very slightly chewy quality that cream-based (ie, non-custard) ice creams have, which I happen to love.
made it yesterday. As good as promised
Glad it worked for you!