Vanilla Ice Cream
4 hr 48 min · 43 min active · makes ~845 ml · Medium
Vanilla Ice Cream
A classic custard-based vanilla ice cream, made with whole milk, double cream, and five egg yolks for a rich, dense scoop with a smooth, creamy texture. The vanilla pod is infused directly into the cream, giving a deep, rounded flavour with visible seeds throughout. A generous, crowd-pleasing frozen dessert that delivers real depth from properly made custard.
TOTAL TIME
4 hr 48 min
ACTIVE TIME
43 min
QUANTITY
~845 ml
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Ingredients0/7
Tools0/12
Ingredients0/7 gathered · 7 servings
1piece
300ml
300ml
5piece
150g
1pinch
as needed
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 1piece | — | — | ||
| 2 | 300ml | — | — | ||
| 3 | 300ml | — | — | ||
| 4 | 5piece | — | — | ||
| 5 | 150g | — | — | ||
| 6 | 1pinch | — | — | ||
| 7 | as needed | — | — |
Tools13 items
Hygiene
Wash your hands after the raw egg yolks and egg.
Procedure29 steps
3 of 29
Add the whole milk to the saucepan
Whole milk · 300 ml
4 of 29
Add the double cream to the saucepan
Double cream · 300 ml
5 of 29
Add the split vanilla pod to the saucepan
6 of 29
Add the vanilla seeds to the saucepan
7 of 29
Heat the vanilla pod, whole milk and double cream
Look for
until steaming with small bubbles at edges — do not boil, about 5 minutes
medium heat
⏱ 5 min
ResultInfused cream mixture8 of 29
Rest the infused cream mixture
⏱ 15 min
ResultInfused cream mixture10 of 29
Add the 5 egg yolks
Egg yolks · 5 piece
11 of 29
Wash your hands with soap — you've been handling raw egg yolks
⏱ 30s
12 of 29
Add caster sugar
Caster sugar · 150 g
13 of 29
Whisk the egg yolks and caster sugar
Look for
until pale, thick, and ribbon-like — about 3–4 minutes
⏱ 3 min
ResultPale egg mixture14 of 29
Pour the infused cream from the saucepan into the mixing bowl
slowly pour infused cream into egg mixture in thin steady stream, whisking constantly
15 of 29
Wash your hands with soap — you've been handling raw egg
⏱ 30s
16 of 29
Transfer the tempered custard mixture from the mixing bowl into the saucepan
17 of 29
Simmer the tempered custard mixture
82–84°C, coats back of spoon — stir continuously, do not boil, about 8 minutes
low-medium heat
⏱ 8 min
ResultCooked custard18 of 29
Strain the cooked custard
19 of 29
Add the salt and the strained custard from the saucepan
Salt · 1 pinchStrained custard · step 18
20 of 29
Add the iced water to the mixing bowl
Iced water · as needed
21 of 29
Chill the salted custard and ice water bath
Look for
stir custard over iced water until completely cold
⏱ 15 min
ResultChilled custard22 of 29
Chill the custard
cover and refrigerate at least 1 hour
⏱ 1 hr
ResultThoroughly chilled custard23 of 29
Churn the thoroughly chilled custard from the mixing bowl
Look for
until thick, soft-serve consistency — about 20–25 minutes
⏱ 22 min
ResultChurned ice cream24 of 29
Transfer the churned ice cream from the ice cream machine into the freezer safe container
25 of 29
Smooth the churned ice cream
26 of 29
Cover the smoothed ice cream
press baking parchment directly onto surface to prevent ice crystals
27 of 29
Freeze the covered ice cream
Look for
at least 2–3 hours until firm
⏱ 2 hr 30 min
ResultFrozen ice cream28 of 29
Rest the frozen ice cream
remove from freezer to soften slightly before serving
⏱ 5 min
ResultSoftened ice cream29 of 29
Scoop the softened ice cream from the kitchen counter
Total Time4 hr 48 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | Split the vanilla podResultSplit vanilla podused in step 5 | |
| 2 | Split vanilla podstep 1 | Scrape the split vanilla podResultVanilla seedsused in step 6 | |
| 3 | 300 ml | Add the whole milk to the saucepanResultWhole milk | |
| 4 | 300 ml | Add the double cream to the saucepanResultWhole milk and double cream | |
| 5 | Split vanilla podstep 1 | Add the split vanilla pod to the saucepanResultSplit vanilla pod and whole milk and double cream | |
| 6 | Vanilla seedsstep 2 | Add the vanilla seeds to the saucepanResultVanilla pod, whole milk and double cream | |
| 7 | — | medium heat | Heat the vanilla pod, whole milk and double creamLook foruntil steaming with small bubbles at edges — do not boil, about 5 minutes⏱ 5 minResultInfused cream mixture |
| 8 | — | Rest the infused cream mixture⏱ 15 minResultInfused cream mixture | |
| 9 | — | Remove the infused cream mixtureResultInfused creamused in step 14 | |
| 10 | 5 piece | Add the 5 egg yolksResultEgg yolks | |
| 11 | — | — | Wash your hands with soap — you've been handling raw egg yolks⏱ 30s |
| 12 | 150 g | Add caster sugarResultEgg yolks and caster sugar | |
| 13 | — | Whisk the egg yolks and caster sugarLook foruntil pale, thick, and ribbon-like — about 3–4 minutes⏱ 3 minResultPale egg mixture | |
| 14 | Infused creamstep 9 | Pour the infused cream from the saucepan into the mixing bowl → slowly pour infused cream into egg mixture in thin steady stream, whisking constantlyResultTempered custard mixtureused in step 16 | |
| 15 | — | — | Wash your hands with soap — you've been handling raw egg⏱ 30s |
| 16 | Tempered custard mixturestep 14 | Transfer the tempered custard mixture from the mixing bowl into the saucepanResultTempered custard mixture | |
| 17 | — | low-medium heat | Simmer the tempered custard mixture → 82–84°C, coats back of spoon — stir continuously, do not boil, about 8 minutes⏱ 8 minResultCooked custard |
| 18 | — | Strain the cooked custardResultStrained custard | |
| 19 | 1 pinch | Add the salt and the strained custard from the saucepanResultSalted custardused in step 21 | |
| Strained custardstep 18 | |||
| 20 | as needed | Add the iced water to the mixing bowlResultIce water bath | |
| 21 | Salted custardstep 19 | Chill the salted custard and ice water bathLook forstir custard over iced water until completely cold⏱ 15 minResultChilled custard | |
| Ice water bathstep 20 | |||
| 22 | — | Chill the custard → cover and refrigerate at least 1 hour⏱ 1 hrResultThoroughly chilled custard | |
| 23 | Thoroughly chilled custardstep 22 | Churn the thoroughly chilled custard from the mixing bowlLook foruntil thick, soft-serve consistency — about 20–25 minutes⏱ 22 minResultChurned ice cream | |
| 24 | Churned ice creamstep 23 | Transfer the churned ice cream from the ice cream machine into the freezer safe containerResultChurned ice cream | |
| 25 | — | Smooth the churned ice creamResultSmoothed ice cream | |
| 26 | — | Cover the smoothed ice cream → press baking parchment directly onto surface to prevent ice crystalsResultCovered ice cream | |
| 27 | — | Freeze the covered ice creamLook forat least 2–3 hours until firm⏱ 2 hr 30 minResultFrozen ice cream | |
| 28 | Frozen ice creamstep 27 | Rest the frozen ice cream → remove from freezer to soften slightly before serving⏱ 5 minResultSoftened ice cream | |
| 29 | Softened ice creamstep 28 | Scoop the softened ice cream from the kitchen counterResultVanilla Ice Cream | |
| Total Time | 4 hr 48 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 347kcal | |
| 4g | |
| 26g | |
| 15g | |
| 25g | |
| 25g | |
| 66mg |
Ingredients0/7
Tools0/12
Recipe
Vanilla Ice Cream
A classic custard-based vanilla ice cream, made with whole milk, double cream, and five egg yolks for a rich, dense scoop with a smooth, creamy texture. The vanilla pod is infused directly into the cream, giving a deep, rounded flavour with visible seeds throughout. A generous, crowd-pleasing frozen dessert that delivers real depth from properly made custard.
HygieneWash your hands after the raw egg yolks and egg.
Serves7
Total4 hr 48 min
LevelMedium
Ingredients
- Vanilla pod1 piece
- Whole milk300 ml
- Double cream300 ml
- Egg yolks5 piece
- Caster sugar150 g
- Salt1 pinch
- Iced wateras needed
Tools
Mixing bowlKitchen counterSieveSaucepanIce cream makerFreezer safe containerFreezerIce cream scoopChef's knifeSpatulaWhiskRefrigeratorIce cream machine
Method
1
Split the vanilla pod
Result · Split vanilla pod · used in step 5
Chefs knifeVanilla pod · 1 piece
2
Scrape the split vanilla pod
Result · Vanilla seeds · used in step 6
Chefs knifeSplit vanilla pod · step 1
3
Add the whole milk to the saucepan
SaucepanWhole milk · 300 ml
4
Add the double cream to the saucepan
SaucepanDouble cream · 300 ml
5
Add the split vanilla pod to the saucepan
SaucepanSplit vanilla pod · step 1
6
Add the vanilla seeds to the saucepan
SaucepanVanilla seeds · step 2
7
Heat the vanilla pod, whole milk and double creamLook foruntil steaming with small bubbles at edges — do not boil, about 5 minutes
medium heat5 minSaucepan
8
Rest the infused cream mixture
15 minSaucepan
9
Remove the infused cream mixture
Result · Infused cream · used in step 14
Saucepan
10
Add the 5 egg yolks
Mixing bowlEgg yolks · 5 piece
11
Add caster sugar
Mixing bowlCaster sugar · 150 g
12
Whisk the egg yolks and caster sugarLook foruntil pale, thick, and ribbon-like — about 3–4 minutes
3 minWhisk
13
Pour the infused cream from the saucepan into the mixing bowl → slowly pour infused cream into egg mixture in thin steady stream, whisking constantly
Result · Tempered custard mixture · used in step 16
Mixing bowlInfused cream · step 9
14
Transfer the tempered custard mixture from the mixing bowl into the saucepan
SaucepanTempered custard mixture · step 14
15
Simmer the tempered custard mixture → 82–84°C, coats back of spoon — stir continuously, do not boil, about 8 minutes
low-medium heat8 minSaucepan
16
Strain the cooked custard
Sieve
17
Add the salt and the strained custard from the saucepan
Result · Salted custard · used in step 21
Mixing bowlSalt · 1 pinch
18
Add the iced water to the mixing bowl
Mixing bowlIced water · as needed
19
Chill the salted custard and ice water bathLook forstir custard over iced water until completely cold
15 minMixing bowlSalted custard · step 19Ice water bath · step 20
20
Chill the custard → cover and refrigerate at least 1 hour
1 hrRefrigerator
21
Churn the thoroughly chilled custard from the mixing bowlLook foruntil thick, soft-serve consistency — about 20–25 minutes
22 minIce cream machineThoroughly chilled custard · step 22
22
Transfer the churned ice cream from the ice cream machine into the freezer safe container
Freezer safe containerChurned ice cream · step 23
23
Smooth the churned ice cream
Spatula
24
Cover the smoothed ice cream → press baking parchment directly onto surface to prevent ice crystals
Freezer safe container
25
Freeze the covered ice creamLook forat least 2–3 hours until firm
2 hr 30 minFreezer
26
Rest the frozen ice cream → remove from freezer to soften slightly before serving
5 minKitchen counterFrozen ice cream · step 27
27
Scoop the softened ice cream from the kitchen counter
Result · Vanilla Ice Cream
Ice cream scoopSoftened ice cream · step 28
Printed 3 September 2026