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How to make homemade ice cream

It’s so easy to make your own ice cream – no churning required. Start with classic vanilla, then try our tasty flavour twists.

Cream mixture on the stove

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. 

Whisking the egg yolks and sugar

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.

Pouring hot cream mixture into the egg yolk mixture while whisking

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.

Testing the custard mixture is ready

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.

Filtering lumpy bits out of the custard with a sieve

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.

Covering the ice cream container with foil

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.