Ice cream is usually made with an eggy custard mixture, but that takes time and sometimes a quicker solution is just what’s needed. For these times, my Quick & Easy Vanilla Ice Cream is just what’s needed. It’s so easy to prepare, tastes great and it’s perfect for when you want something that’s so easy it almost makes itself. You do need an ice cream maker for this recipe, so if you don’t have one either treat yourself to one (I highly recommend it if you love ice cream & sorbet!) or perhaps give this recipe a pass.
You might be thinking that this ice cream won’t be the same and you’re right. It’s not as eggy or creamy as a custard-based ice cream, but it’s still cold and delicious. The consistency is similar to a lot of what’s on offer from the grocery store and this is the perfect compliment to toppings for an easy dessert. Add a chocolate or caramel sauce and some chopped nuts to make a sundae, some fruit or even a drizzle of your favourite liqueur for a grown-up treat.
If you want to zhush this up a bit and make it even more indulgent and special, add the caviar from a vanilla pod to get the little flecks of black running through it, but honestly this doesn’t need it. It’s easy, simple and perfect for a cold day. Is real ice cream better? Sure, but this is a whole lot of good enough and sometimes that’s all we need. Let’s get started!
Makes 2 pints
Ingredients
- 500ml full fat milk (whole milk)
- 150g white caster sugar (super fine sugar)
- 1 tablespoon vanilla extract
- 250ml double cream (heavy cream)
Method
- Add the milk, sugar and vanilla extract to a large mixing bowl and stir with a wire whisk until the sugar dissolves.
- Stir in the double cream until well combined.
- Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions. Once frozen, pour into a container or multiple containers and freeze for at least 4 hours before serving.
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