Vanilla Ice Cream

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 2 tablespoons sugar
  • 4 fl oz (125 ml) water
  • 2 egg yolks
  • ½ teaspoon vanilla essence
  • 1 pint (600 ml) whipped cream


Boil the sugar and water together till it looks thick and syrupy and when a metal spoon is dipped in it, the last drops of syrup will form thin threads. Allow to cool a little. Beat this a little at a time into the egg yolks. Add the vanilla essence and beat to a thick, creamy white mousse. Fold the cream in. Set to freeze.