Vanilla ice cream


Preparation info

  • Difficulty


  • Makes

    1 litre

Appears in

You can, of course, buy excellent ready-made ice cream. My fellow judge on Bake Off sells his truly delicious Paul Hollywood ones. But sometimes I like to make my own. This one is heaven with the Super-Star Bananas on Toast.


  • 400 ml whole milk
  • 400 ml double cream
  • 2 vanilla pods
  • 8 medium egg yolks
  • 150 g caster sugar
  • a pinch of salt


  1. Put the milk and cream into a large saucepan. Split the vanilla pod in half lengthways and add it to the pan. Bring to a simmer then remove from the heat and set aside for 20 minutes to allow the vanilla flavour to infuse the milk and cream.
  2. Whisk the egg yolks with the sugar and salt and then stir in the milk and cream mix and cook over a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Don’t be impatient and turn up the heat – the custard will curdle if it boils. Once thickened to the consistency of single cream, remove from the heat, and fish out the vanilla pod – but don’t discard it yet. Strain the custard into a bowl. Scrape the vanilla seeds out of the pod and add them to the custard too. Leave to cool to room temperature.
  3. When cool, churn the mixture in an ice-cream machine, then transfer to a plastic container and put into the freezer until needed. Alternatively, freeze the mixture in a shallow tray. When frozen, cut into chunks and briefly whizz it in a food processor, then immediately return to the freezer.
  4. Transfer the ice cream from the freezer to the fridge 20–30 minutes before serving, to soften it slightly.