Our ultimate guide to making ice cream
Good ice cream needs a smooth, creamy texture. Using an ice-cream maker is the best way to achieve it, but freezing and breaking up the ice crystals by hand works well, too.
Vanilla ice cream recipe
To serve four to six, you will need:
- 300ml milk
- 1 vanilla pod, split lengthways
- 3 medium egg yolks
- 75g golden caster sugar
- 300ml double cream
1. Put the milk and vanilla in a pan. Heat slowly until almost boiling. Cool for 20 minutes and remove the vanilla. In a large bowl, whisk the egg yolks and sugar until thick and creamy. Gradually whisk in the milk, then strain back into the pan.
2. Cook over a low heat, stirring, until thick enough to coat the back of the spoon. (Do not boil) Pour into a chilled bowl and leave to cool.
3. Whisk the cream into the custard.
4. Pour into an ice-cream maker and freeze or churn according to the manufacturer's instructions.
Making by hand
1. If possible, set the freezer to fast freeze one hour ahead. Pour the ice cream mixture into a shallow freezer-proof container cover and freeze until it's partially frozen.
2. Spoon into a bowl and mash with a fork to break up the ice crystals. Return to the container and freeze for another two hours.
3. Repeat and freeze for another 3 hours.
Variations
Fruit ice cream
Sweeten 300ml fruit purée (such as rhubarb, gooseberry, raspberry or strawberry) to taste, then stir into the cooked custard and churn.
Omit the vanilla and add 125g dark chocolate to the milk. Heat gently until melted, then bring almost to the boil and proceed as above.
Coffee ice cream
Omit the vanilla and add 150ml cooled strong coffee to the cooked custard the proceed as above.
Layering, shaping and rippling
Freshly made ice cream is soft enough to shape into moulds, layer and ripple for a more elegant presentation. You can buy a bombe or ice-cream mould, or just use a bowl or loaf tin.
Layering
1. For a layered effect, make two or more flavoured ice creams of distinct colours. While the first ice cream is still soft, pack it into a mould lined with clingfilm. Freeze until firm, then layer the second ice cream on top and freeze until firm.
2. Continue in the same way with the remaining flavour(s) and serve cut into slices.
Ice cream bombes
1. First make two flavours of ice cream. While the first ice cream is still soft, press it against the sides and base of a large mould or bowl, making a hollow in the centre. Freeze until firm.
2. Fill the hollow with the soft second ice cream and cover with clingfilm. Freeze until firm, then unmould and serve in slices.
Rippling and marbling
1. Make vanilla ice cream and churn in an ice-cream maker (or make by hand) until thick, but soft. Spoon a layer into a freezerproof container, then drizzle with fruit purée. Top with more ice cream and purée.
2. Pass a skewer or knife through the mixture until the marbled/rippled effect is achieved.
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