Very Vanilla Ice Cream

Standing in the garden yesterday, face lifted up to the sky, the sun warming me through, gave me hope. Finally, Winter has passed Spring is here and warm, sunshine filled days will be more frequent and very welcomed. When the sun starts to really warm me, there is one thing I am inspired to make. Welcome to my Very Vanilla Ice Cream.

Summer Time And The Living Is Easy

As soon as the tinkling sounds of the ice cream van fill the air, I know it is time to make one of the Summer’s greatest pleasures, ice cream.

There is absolutely a place for ice cream vans, 99’s and ice cream vendors on the beach. Gosh, on a hot day where would we be without them?

Homemade ice cream is a wonderfully indulgent pleasure. I have made very many flavours over the years, seeing as this is the first ice cream recipe to be posted here, I decided to show you how to make the best Very Vanilla Ice Cream which also happens to be gluten free, as are all of the ice cream recipes here on Feasting is Fun.

So simple to make, with only a little forward planning required. There are plenty of no churn ice cream recipes on the Internet – Pinterest is a great place to look. Whilst some of them are reasonably good, buying an ice cream maker and churning your own ice cream results in a far smoother, silkier ice cream. Having just had a quick look on Amazon  they have a good selection of ice cream makers for under £30.

How about an ice cream maker as a present for Dad on Father’s Day?

I have tried making ice cream by hand, where you take it out of the freezer every so often and mix it with a fork. No matter how well I followed the recipe instructions my ice cream always ended up with large water crystals and wasn’t ever smooth or creamy.

Sweet Memories

Since being given an ice cream maker a few years ago, making ice cream is no longer a chore but a pleasure.

Many years ago, when I was in my early 20’s, a friend and I went Inter Railing across Europe. Aside from the beautiful sights and unique experiences we shared, I have one very prominent memory. Of ice cream!!

Not any ice cream, a beautiful hazelnut ice cream eaten in Germany. For years and years I longed to taste that delighful ice cream again. Then when I started making my own ice cream I found a way to make it and it tastes just how I remember. More on that in an upcoming post.

That’s the beauty of making your own ice cream, playing with flavours and textures, creating your own little ice cream parlor!

Recipe: Makes approx 750ml Very Vanilla Ice Cream

300ml Double Cream

300ml Whole Milk

6 tbsp Caster Sugar

4 Free Range Egg Yolks

2 tsp Vanilla Bean Paste – I use Nielsen-Massey

1 tsp Corn Flour – I use Doves Farm as it is gluten free

Scant pinch of salt (less than 1/4 tsp)

Method: Ensure the freezing part of the ice cream maker has been in the freezer for at least 24 hours.

Making The Ice Cream Base

• Place the cream, milk and vanilla bean paste into a saucepan over medium heat.
• Add the egg yolks, sugar, salt and cornflour to a large heatproof bowl. Whisk until pale and creamy.

• The milk/cream needs to reach scalding point. This is when little bubbles appear around the edge of the liquid.

• When the milk/cream has reached scalding point remove the pan from the heat.
• Whilst whisking the egg mixture, pour the hot milk/cream into the bowl – do not stop whisking.
• Once combined tip the custard mixture back into the same saucepan, cooking over a low heat and constantly stirring, until the custard has thickened and coats the back of a wooden spoon.

• Place a sieve over a clean, heatproof bowl and pour the custard into the bowl, through the sieve.

• Place cling film directly over the top of the custard so that is touches it. This will prevent a skin from forming.
• Allow to cool and then place into the fridge to chill.

Churning The Ice Cream

• Set your ice cream maker up according to the manufacturers instructions.
• Remove the cling film, stir the custard and pour into a jug.
• Pour the custard into the ice cream maker (for mine it has to already be churning – check your instructions).
• Churn the Very Vanilla Ice Cream until it is a thickened yet soft ice cream.

• Stop the ice cream maker and scoop out the Very Vanilla Ice Cream into a freezer-proof plastic tub.
• Place the tub into the freezer and leave until solid.
• As this ice cream has no artificial softening additives, to serve it is best left out of the freezer for 15 minutes. Then scoop away!!!

This utterly delicious ice cream is perfect with warm apple pie, brownies, in a cookie sandwich or my favourite – just scooped into a cone.

This ice cream goes particularly well with the Caramac Caramel Cookies that I made the other day.

Making my own ice cream at home has opened up a whole realm of possibilities flavour wise. Textures play a part too, crunchy, syrupy, ooh the possibilities. Watch out for lots more ice cream recipes and I will also have a try at making sorbets, so incredibly refreshing in the heat of Summer.

Yes I am hopeful that we will have a good Summer this year!

Recently I came across some photographs of me as a toddler, eating my very first ice cream on the beach. I obviously had great taste from an early age!

Do you have memories of long, hot Summers and waiting for the familiar sound of the ice cream van?

If You Have Enjoyed This Recipe For Very Vanilla Ice Cream Here Are Some Others You May Like Too:

Chocolate Orange Ice Cream 

Lemon Ripple Ice Cream 

Strawberry Rose Ice Cream

 

Thank you so much for all of you comments, please keep them coming. I’m loving the photos that you are putting up on Twitter and Instagram, it’s brilliant seeing everyones makes and bakes.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

TOP TIP: You will have 4 egg whites left over from this recipe. These can be frozen for upto one month – I generally freeze mine in bags of 2 whites.

To use – remove from freezer and allow to defrost and reach room temperature, they can then be used to make meringues like my Lemony Strawberry Pavlova.