Creamy vanilla ice cream

    3 hours

    A traditional custard base is the key to this creamy ice cream with rich vanilla flavour.

    203 people made this

    Serves: 12 

    • 2 eggs
    • 200g caster sugar
    • 1/4 teaspoon salt
    • 600ml whipping cream
    • 125ml double cream
    • 125ml milk
    • 2 1/4 teaspoons vanilla extract

    Prep:15min  ›  Cook:30min  ›  Extra time:2hr15min  ›  Ready in:3hr 

    1. In a heavy saucepan, combine the first six ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 70 degrees C.
    2. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately.
    3. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (145)


    This was so easy to make. I don't like ice cream as a whole but this was very creamy. Not having an ice cream maker I just set the timer the next day for every hour and mixed the crystalized ice into the mixer to make it creamy. My son loved it as did his friends and my family.  -  18 Feb 2010


    We Wisconsinites are known for our frozen custard, and we like it rich! So instead of two eggs I used 1 egg and 3 egg yolks, and 1 T. of vanilla paste (has the little vanilla bean specks in it). Normally I temper the eggs separately as in traditional custards, but this method is a lot easier. If you have a candy thermometer, getting the mixture to as close to 180 degrees, being careful NOT to let it come to a boil, will produce the creamiest ice cream, as will care in not over churning. Proportions of milk, cream or half and half can vary so much in vanilla ice cream recipes, and this one is perfect!  -  18 Feb 2008  (Review from Allrecipes US | Canada)


    WOW! This is amazing! In the past, I have tried ice cream recipes, all of which have hardened once put in the freezer for storage. This recipe however, resulted in an ice cream which froze like any store bought ice cream, smooth and pliable. The flavor was also top notch! The only variation I made, was I added the seed of one vanilla bean into the custard mixture, as well as the vanilla extract. Highly recommended!  -  17 Mar 2008  (Review from Allrecipes US | Canada)