It’s so easy to make your own ice cream – no churning required. Start with classic vanilla, then try our tasty flavour twists.
How to make homemade ice cream
1. Gently heat the cream mixture
To stop the cream mixture bubbling over or catching on the base of the saucepan, remove it from the heat as soon as it comes to a simmer.
2. Create the perfect colour
To ensure your vanilla ice cream is pale and creamy, keep whisking the egg yolks and sugar until the mixture is very light in colour.
3. Add the hot cream mixture
The hot cream mixture needs to be added to the egg yolk mixture gradually so it doesn’t scramble. Pour in the cream mixture slowly while whisking constantly.
4. Test if the custard is ready
To check if your custard is ready, see if it coats the back of a spoon. Plus, when you run your finger through it a line should form that holds its shape.
5. Strain through a sieve
For silky-smooth ice cream, pour the custard through a fine sieve into a metal container to remove any solids or lumpy bits.
6. Cover with foil
To help the ice cream freeze quickly, cover the container with foil. Make sure it’s completely covered to avoid any air getting in and causing freezer burn.
