Vanilla Ice Cream #2

vanilla ice cream

Vanilla Ice Cream #2

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This home-made version of real vanilla ice cream is absolutely delicious and so easy to make. A tutti-frutti variation is also provided.
Servings: 6
Calories: 445


  • 1 pint double heavy cream
  • 1 vanilla pod
  • pared rind of 1 lemon
  • 4 eggs beaten
  • 2 egg yolks
  • 6 oz caster superfine sugar


  • Place the cream in a heavy-based saucepan and heat gently, whisking.
  • Add the vanilla pod, lemon rind, eggs and egg yolks to the pan and heat until the mixture reaches just below boiling point.
  • Reduce the heat and cook for 8-10 minutes, whisking the mixture continuously, until thickened.
  • Stir the sugar into the cream mixture, set aside and leave to cool.
  • Strain the cream mixture through a sieve (strainer).
  • Slit open the vanilla pod, scoop out the tiny black seeds and stir them into the cream.
  • Pour the mixture into a shallow freezing container with a lid and freeze overnight until set. Serve the ice cream when required.
  • For tutti frutti ice cream, soak 100 g (3 1/2 oz) mixed dried fruit in 2 tbsp Marsala or sweet sherry for 20 minutes. Follow the method for vanilla ice cream, omitting the vanilla pod, and stir in the Marsala or sherry-soaked fruit in step 6, just before freezing.
Calories: 445 kcal
Carbohydrates: 31 g
Protein: 6 g
Fat: 34g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 282 mg
Sodium: 75 mg
Potassium: 107 mg
Sugar: 29 g
Vitamin A: 1404 IU
Vitamin C: 1 mg
Calcium: 76 mg
Iron: 1 mg
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