Vanilla Ice-cream


Preparation info

  • Serves


    • Difficulty


Appears in

More Rhodes Around Britain

More Rhodes Around Britain

By Gary Rhodes

Published 1995

  • About

This is the base ice-cream which you can vary in an infinite number of ways!


  • 300 ml (10 fl oz) (double) cream
  • 300 ml (10 fl oz) milk
  • 1 vanilla pod or a few drops of vanilla essence
  • 6 egg yolks
  • 175 g (6 oz) caster sugar


Mix together the cream and milk in a pan. Split the vanilla pod lengthways and scrape the insides into the milk and cream, then add the scraped pod. Bring to the boil.

While they are heating, beat the egg yolks and sugar together until pale and light. This can be done in a food mixer. Pour on the milk and cream, stirring all the time until well blended. Stir from time to time until the ice-cream mix has cooled. Remove the vanilla pod.

Once cooled, the mix is ready to be churned in the ice-cream maker. If you have made the full recipe, you’ll need to churn it in two batches. Pour the mix into the machine and begin to turn. The ice-cream will take about 20–30 minutes and will have thickened and increased in volume. Don’t leave the mix turning until completely frozen and set as this will be over-churned and slightly grainy in texture. Take out when thick and starting to freeze and then finish in the freezer. This will give you a lovely silky smooth texture.

If you don’t have an ice-cream machine, simply turn the mixture into a freezer tray or bowl and freeze, turning regularly until set.