Can’t beat proper home made ice cream, so much tastier than the shop bought stuff. Might not be healthy, but when it tastes good what do you care 🙂 You really need an ice cream maker to do this, you might be able to do it by sticking it in the freezer and then agitating it every half an hour or so, giving it a good mix, but it wont be as good.
Ingredients
300ml full fat milk
300ml double cream
120g caster sugar
2tsp vanilla extract (can use essence but it wont be as nice)
3 large egg yolks
Method
Firstly if your ice cream maker needs the tubfrozen, stick it in the freezer at least 8hrs before hand.
Mix 60g of the sugar with the double cream, milk and vanilla extract, stick it in a pan and bring it to a boil over a low to medium heat, stirring often.
As soon as the mixture starts to boil it will start to rise up the pan, take it straight off the heat and leave it to cool.Mix the egg yolks and the sugar and stick it in a food mixer. Mix on a high setting until the eggs and the sugar are fully mixed. You can tell when its ready as the colour will be much lighter and it will be a creamy consistency.
Once the cream mixture has cooled, add the egg mixture to the pan, stirring to make sure its fully mixed and stick it back on a low to medium heat, bring it back to a simmer stirring continuously.
Cook until the custard mixture has thickened.
Leave the mixture to cool, stirring often so that the custard doesnt form a skin. Once cool stick it in the fridge until it is nice and cold, usually between 1 and 2 hrs.
Get your ice cream maker ready, take the tub out of the freezer and set it all up.
Pour in the ice cream mixture and set it churning. Run it for about 10 to 15mins (or whatever your ice cream maker recommends)
Some ice cream makers dont fully freeze the ice cream, if this is the case stick it in a container and put it in the freezer for a bit.
Enjoy 🙂