Vanilla Ice Cream (Custard-Based)
Ingredients
- 500 ml (2⅛ cups) full-fat milk
- 5 oz (140 g) caster sugar
- A few drops of vanilla essence
- 150 ml (⅔ cup) double cream
- 6 egg yolks
Ingredients for 5 servings (910 g) · the original recipe
Method
- 1
Pour milk into a pot with vanilla and bring almost to a boil.
Stovetop - 2
Beat together the egg yolks and sugar.
- 3
Pour some of the milk into the egg mixture, whisking constantly.
- 4
Pour egg and milk mix back into the pot, still whisking. Heat gently until thickened.
- 5
Pour into a bowl and place in sink half-filled with cold water to cool.
- 6
Stir occasionally, then chill in the fridge.
- 7
Whip the cream and fold into the mix.
- 8
Pour into an ice cream machine. Prepare as per your ice cream machine's instructions. Alternately, freeze in tub for 3 hours. Every hour, whisk the ice cream to stop ice crystals from forming.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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