Name: Vanilla Ice Cream with Berry Ripple, Salted Peanuts, and Chocolate Variations Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 4 h 15 min
Cuisine: British
Ingredients: 500ml full-fat milk; 300ml double cream; 1 vanilla pod; 5 large egg yolks; 140g golden caster sugar; 400g mixed berries; 200g golden caster sugar; A splash of water; A squeeze of lemon juice; 150g golden caster sugar; 60g chopped salted peanuts; 200g good-quality plain chocolate; 1 tbsp cocoa powder

Instructions

Step 1: Put the milk and cream in a saucepan. Slit the vanilla pod down its length with a small, sharp knife and scoop out the tiny black seeds into the milk mixture. Add the pod to the pan as well. Heat gently over low heat, stirring occasionally, until it almost boils and you see a few bubbles at the edge. Remove from the heat and set aside for 30 minutes to allow the vanilla to infuse.

Step 2: In a bowl, mix the egg yolks and sugar together. Gradually pour the warm milk mixture over the egg mixture, whisking continuously until combined.

Step 3: Pour everything back into the cleaned saucepan. Return to low heat and cook for 8–10 minutes, stirring constantly with a wooden spoon, until the custard thickly coats the back of the spoon. Be careful not to let it boil to avoid curdling.

Step 4: Strain the custard through a fine sieve into a bowl. Place this bowl in a larger bowl filled one-third with ice and water. Stir occasionally to prevent a skin forming and cool completely. Cover the surface of the custard with cling film to stop skin formation and chill thoroughly.

Step 5: Pour the chilled custard into an ice-cream machine and churn according to the manufacturer’s instructions until frozen. Transfer to a freezer-proof container, cover, and freeze until solid.

Step 6: If you don’t have an ice-cream machine, pour the custard into a container and freeze. Every 2–3 hours, remove it and stir well. Once it starts to set softly, beat it with electric beaters and return to the freezer to harden.

Step 7: Remove the ice cream from the freezer 15 minutes before serving to soften slightly for easy scooping.

Tips & Variations

Berry ripple ice cream: Freeze the vanilla ice cream until thick but spoonable. Simmer 400g mixed berries with 200g golden caster sugar, a splash of water, and a squeeze of lemon until soft but not jammy. Cool, purée, and sieve. Pour over semi-frozen ice cream in figure-of-eight shapes and ripple with a spatula. Freeze until solid.

Salted peanut praline: Melt 150g golden caster sugar until golden caramel. Stir in 60g chopped salted peanuts and cool on a baking sheet. Smash into pieces and stir into thickened vanilla ice cream. Freeze solid.

Rich chocolate ice cream: Melt 200g good-quality plain chocolate and cool slightly. Add 1 tbsp cocoa powder and the melted chocolate to the egg and sugar mixture before pouring in the hot milk. Proceed with churning as usual.

Freeze leftover egg whites for future recipes like meringues to avoid waste.

FAQs

Can I make this ice cream without an ice-cream machine?

Yes! After cooking and chilling the custard, freeze it in a container and stir every 2–3 hours. When it’s partially frozen, beat it well with electric beaters before freezing solid to mimic churning.

What should I do with leftover egg whites?

Freeze surplus egg whites in an airtight container or ice cube tray. They are perfect for making meringues or other recipes that call for egg whites later on.