Easiest Vanilla Ice Cream

Name: Easiest Vanilla Ice Cream
Yield: 2 to 4 Servings
Cuisine: British
Ingredients: 2 Egg Yolks; 2 tablespoons Caster Sugar; 1/2 cup Milk; 1/2 cup Cream; 2 tablespoons Caster Sugar; 1/2 teaspoon Vanilla Extract

Hiroko Liston @hirokoliston

Melbourne, Australia

You can find my old ‘Vanilla Ice Cream’ recipe on this website, but you need a food processor to make it. This ‘Easiest Vanilla Ice Cream’ requires no special equipment. You only need a whisk, 2 bowls and a saucepan.

Hiroko Liston @hirokoliston

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Ingredients

2 to 4 Servings

2Egg Yolks
2 tablespoonsCaster Sugar
1/2 cupMilk
1/2 cupCream
2 tablespoonsCaster Sugar
1/2 teaspoonVanilla Extract

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Steps

1

Place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy.
2

Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks. *Note: You can return the mixture into the saucepan and heat up to cook properly.
3

Cool the mixture completely.
4

In a separate bowl, beat Cream and Caster Sugar until soft peaks form. Add the cooled (OR chilled) Egg mixture and Vanilla Extract and gently combine.
5

Pour the mixture into a container and place in the freezer for 2-3 hours or until ready.
6

*Note: The real ice cream becomes hard when completely frozen. To soften it, transfer the ice cream from the freezer to the fridge 20-30 minutes before serving. Or let it stand at room temperature for 10-15 minutes.