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.

Two cookies sandwiched together with 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.

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Very Vanilla Ice Cream how do you like yours?

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.

FF Very Vanilla Ice Cream
Very Vanilla Ice Cream squished into a cone – delicious!

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.
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Whisk the eggs and sugar until they are very pale and creamy.
  • The milk/cream needs to reach scalding point. This is when little bubbles appear around the edge of the liquid.
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Bring the milk up to scalding point, see the bubbles around the saucepan edge?
  • 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.
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See how the cooked custard coats the back of the spoon.
  • Place a sieve over a clean, heatproof bowl and pour the custard into the bowl, through the sieve.
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Look how beautifully smooth the ice cream custard is.
  • 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.
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Very Vanilla Ice Cream ready for the freezer
  • 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!!!

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