Luxury Vanilla Ice Cream

    3 hours

    This is a rich custard ice cream, flavoured with a whole vanilla bean. This is a basic recipe; purists will most definitely enjoy as it is, but you can also experiment with additions to create your own flavour.

    98 people made this

    Serves: 16 

    • 1L (1 3/4 pints) double cream
    • 300ml (1/2 pint) milk
    • 1 vanilla bean, split and scraped
    • 250g (9 oz) caster sugar, divided
    • 10 egg yolks

    Prep:5min  ›  Cook:20min  ›  Extra time:2hr35min  ›  Ready in:3hr 

    1. In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot and sprinkle with half the caster sugar. Allow to just come to the boil.
    2. Meanwhile, whisk the egg yolks together with the remaining sugar in a bowl. When the cream is ready, pour a third of it into the egg mixture and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
    3. Strain custard and chill until cold. Once cold, pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.

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    Reviews in English (50)


    I didn't stain the custard - I just scooped out the vanilla bean. Nice the way it had all the specks of vanilla - looked just like the one Haagen Dazz makes and costs a fortune!  -  30 Jun 2011


    This is WORTH the 'trouble'!!! I am on a low sugar diet by choice (which we all should be) and I made this ice cream with Splenda* brand alternative sweetener. It goes thru your system, and does not get absorbed into the blood stream, because your body mistakes it for something unabsorbable, like dietary fiber. It's fabulous. And, like the jingles claim, it does taste just like sugar. Anyhow, you've got to be really careful not to let the custard boil. If you use medium heat all through the recipie, it'll boil at some point. After seeing the first few 'boils' in the cream mix, take it off the heat and immediately turn the stove down to medium-low. Half way to medium. Then, watch it carefully, and stir OFTEN. I found that it is thick enough to 'coat the back of a spoon' in it's plain cream mix form, but when the final custard has been cooking for 3 or 5 minutes, and it does seem nice and thick to you, it's done. If you have a newer 'ice-less' ice cream mixer, and you are going to be using online recipes, you should definately find out what the capacity of your freezer bowl is. I have the Cuisinart ICE-20, and any recipe with a total of roughly 2 1/2 to 3 cups of dairy products in it is definately going to fill it up. Don't forget how ice cream seems to double in volume when it is freezing up. If the recipe seems too big, take advantage of allrecipe's fabulous scaling option at the bottom of the main recipe page. Just tweak it until the cuppage is correct for your mixer. Also  -  24 Jun 2003  (Review from Allrecipes US | Canada)


    This vanilla ice cream was great but I had changed a few things. I used half & half instead of heavy cream, whole milk, and only 5 egg yolks. It came out very creamy and smooth. Absolutely delicious!  -  30 Jun 2004  (Review from Allrecipes US | Canada)