This is a great all round ice cream and is like the traditional Tally (old fashioned Italian) ice cream I grew up with. Just the right balance of milk and cream. Not too sweet either. This is a classic custard based ice cream so when you make it it will not be completely white like some of the vanilla ice creams you buy in the shop. That is because you have made a richer ice cream that isn’t depending on often chemically sounding binders to thicken the ice cream.
Can you do this without an ice cream maker? No, but more importantly you don’t need a fancy ice cream maker. Just look for a fairly standard model or even better buy second hand from Ebay.
Serves: 4-6
Difficulty: Take your time
600ml of Full Fat Milk
200ml of Double Cream
6 Egg Yolks
20g of Cornflour
170g of Granulated Sugar
Vanilla Extract (optional)
Day Before
- Heat the milk and cream to a simmer. Remove from the heat.
- In a large bowl whisk together the cornflour, egg yolk and sugar.
- Slowly add the hot milk mixture. Whisk continuously.
- Add back to the pan and cook slow until the mixture coats the back of a spoon without running off. Make sure it does not boil.
- Sieve the mixture into a container. Add the vanilla to taste if using. Allow to cool and then refrigerate overnight.
- Place the bowl of the ice cream maker in the freezer to chill overnight.
On the Day
- Remove the ice cream bowl from the freezer and add the ice cream mixture.
- Depending on your machine churn for 30-45 minutes until it resembles loose soft serve.
- Transfer to a container and put in the freezer for at least 6 hours.
- Remove from the freezer 30 minutes before serving.
Recipes from my kitchen, Edinburgh, Scotland 