Homemade Vanilla Ice Cream – a delicious recipe with Vanilla Pod, Cream, Milk, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Remove the vanilla seeds from the pod by slicing the pod in half down its length and using the back of a knife to scrape down the inside of the pod to release the seeds.
2
Place the cream, condensed milk, vanilla seeds and vanilla into the bowl of a mixing machine and use the whisk tool to thicken. Whisk on high for around 3-5 minutes (longer if whisking by hand). Keep a close eye on the whisking process as over-whipping the mixture will cause it to split. As soon as the mixture starts to thicken, reduce the speed and stop as soon as soft peaks begin to form (cream is thick but just about pourable).
3
Once the ice cream is made, transfer into a freezable container (I used metal loaf tins) and seal with a lid or double wrap with cling film. Freeze for at least 4 hours before scooping.
490
kcal
Calories
42
g
Fat
9
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 Vanilla Pod, 450 milliliters Double Cream, 150 milliliters Condensed Sweetened Milk, 2 teaspoons Vanilla Extract.
Yes, Homemade Vanilla Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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