Vanilla Ice Cream

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

If there was one ice cream left in the world, I hope it would be this one. You can’t beat good old-fashioned vanilla.


  • 600 ml/1 pint milk
  • 1 vanilla pod, split lengthways


Heat together the milk and vanilla pod, and whisk vigorously as it comes to the boil, bashing and scraping the vanilla pod so that its seeds flow into the milk. Cover, remove from the heat and allow to infuse for 30 minutes. Beat together the egg yolks and sugar, pour the flavoured milk on to this mixture (including the vanilla pod) and mix well. Return the custard to a saucepan and cook gently