Vanilla Ice Cream

Home made ice cream is addictive. Once you’ve tasted your own, you won’t ever want to buy it ever again.

This recipe is for a basic anglaise or custard. After you master this (and it won’t take you long) you can add flavour or fruit…imagination is your only limitation.


  • 300mL thickened cream
  • 300mL full cream milk
  • 175g caster sugar
  • 6 egg yolks (use large or 50g eggs)
  • 1 vanilla bean (in spice isle of your supermarket)


  • Pot
  • Wooden spoon
  • Mixing bowl
  • Beaters
  • Strainer
  • Ice cream machine


  1. Pour milk and cream into a saucepan.
  2. Slice vanilla bean down centre and scrape seeds out. Add pod and seeds to milk/cream mix.
  3. Heat until steaming, but not boiling and then set aside to cool and infuse for around 10 to 15 minutes.
  4. Beat egg yolks and sugar together until they blend and go very pale yellow in colour. Put aside.
  5. After milk/cream has infused with the vanilla bean, remove bean (seeds can stay in mix) and strain.
  6. Combine milk/cream mix with egg/sugar mix and place into a clean saucepan. You must do this by adding the milk/cream to the egg/sugar, not the other way around.
  7. Heat gently and stir regularly. DO NOT BOIL.
  8. The mix will thicken, once it coats the back of the wooden spoon it is ready. Coat means if you dip a wooden spoon into the mix it will not run off.
  9. Place in clean bowl and cover with cling wrap. Ensure the cling wrap has contact with the surface of the custard to prevent a skin from forming.
  10. Refrigerate custard until chilled.
  11. Place in ice cream machine and follow manufacturers instructions.


  • Always add milk/cream mix to egg/sugar mix to ensure you don’t cook the eggs by accident.
  • Don’t allow custard to boil. Egg yolks coagulate (ie cook and clump) around 72 to 85 degrees Celsius. So you don’t want your mix to get anywhere near this. If your mix does, the eggs will cook and develop a very lumpy and unpleasant mix. All you can do is start from the beginning, you can’t save your ice cream mix if this happens.
  • The faster you cool a liquid to freezing point, the smaller the crystals that form. Smaller crystals mean smoother ice cream. So ideally, getting ice cream to freeze as quickly as possible will give you a better outcome.
  • Want to do it like Heston? You can freeze ice cream very quickly by using products like liquid nitrogen and dry ice. While liquid nitrogen isn’t available to the average person, in Australia you can access dry ice. Dry ice will freeze your ice cream super quickly and looks really cool too! For instructions, click here.