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1. Pour the milk and cream into a saucepan� Split the vanilla pod lengthways and scrape
the seeds into the mixture using the tip of your knife� Add the pod and bring to the boil�
2. Beat the egg yolks and sugar together in a bowl�
3. Pour the hot milk and cream onto the egg mixture while continuing to beat�
4. Return to the saucepan and simmer, stirring continuously, until the mixture thickens
and coats the back of your spoon�
5. Remove from the heat, pour into a large bowl, remove the vanilla pod and chill for
4-6 hours in the fridge�
6. Once the mixture is thoroughly chilled, switch your ice cream maker on� Pour the
mixture in through the opening� Freeze-churn for 20-30 minutes, until the mixture
reaches the desired consistency�
7. Serve your ice cream straightaway, or store in your freezer in a suitable container�
Tip: you can use this ice cream base with many other flavours besides vanilla (almonds,
pistachios, etc�)�
01. Pour the milk in the saucepan and bring to the boil�
02. Beat the egg yolks and sugar together in a bowl�
03. Pour the hot milk over the egg and sugar mixture while continuing to beat�
04. Return to the saucepan and simmer, stirring continuously, until the mixture thickens
and coats the back of your spoon�
05. Break the chocolate into pieces, place in a large bowl and pour the hot mixture over�
06. Stir until the chocolate has melted and the mixture is completely smooth�
07. Add the cream and mix�
08. Chill for 4-6 hours in the fridge�
09. Once the mixture is thoroughly chilled, switch your ice cream maker on� Pour the
mixture in through the opening� Freeze-churn for 20-30 minutes, until the mixture
reaches the desired consistency�
10. Serve your ice cream straightaway, or store in your freezer in a suitable container�
Vanilla ice cream
Dark chocolate ice cream
Preparation: 20 min Resting time: 4-6 hours in the fridge
Preparation: 20 min Resting time: 4-6 hours in the freezer
300ml (½ pint) whole milk
150ml (¼ pint) whipping cream
1 vanilla pod
4 egg yolks
100g (4 oz.) caster sugar
250ml (8 fl. oz.) whole milk
2 egg yolks
50g (2 oz.) caster sugar
100g (4 oz.) dark eating chocolate
150ml (¼ pint) whipping cream
≈ 15 scoops≈ 15 scoops
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