Scott O'Brien

Vanilla Ice Cream

Vanilla Ice Cream

Serves: 6
Adapted from "Vanilla Iced Cream with Fresh Custard", Iced Cream Made Easy, by Annette Yates


  • 1 tsp vanilla (or one pod)
  • 300ml (1/2 pint) full cream milk
  • 3 large egg yolks
  • 85g/3oz Caster sugar
  • 284ml carton double cream (heavy cream)


  • Milk and vanilla into saucepan, bring mixture to almost boil (~80c)
  • Cover and leave stand (20 minutes)
  • While cooking, In a bowl, beat egg yolks with sugar
  • Put egg mixture into milk, gently stir until it thickens
  • When thickened, leave to cool
  • Whisk in the cream then refrigerate, until well chilled.
  • Place in ice cream maker, remove when reaches -7 to -8c

I'd like to try this syrup: