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Vanilla Ice Cream with Berry Ripple, Salted Peanuts, and Chocolate Variations Recipe

★★★★★

4.4 from 62 reviews
  • Author: Luna
  • Total Time: 4 hours 15 minutes (including chilling and freezing time)
  • Yield: Approximately 1 liter of ice cream 1x

Description

This recipe provides a classic method for making rich and creamy real vanilla ice cream using full-fat milk, double cream, fresh vanilla pods, and egg yolks. The custard base is gently cooked on the stovetop, then churned in an ice cream machine or manually frozen with periodic stirring. Variations include berry ripple swirl, salted peanut praline mix-ins, and rich chocolate versions, all perfect for homemade decadent desserts.

Ingredients

Scale

Ice Cream Base

  • 500ml full-fat milk
  • 300ml double cream
  • 1 vanilla pod
  • 5 large egg yolks
  • 140g golden caster sugar

Berry Ripple (Optional)

  • 400g mixed berries
  • 200g golden caster sugar
  • A splash of water
  • A squeeze of lemon juice

Salted Peanut Praline (Optional)

  • 150g golden caster sugar
  • 60g chopped salted peanuts

Rich Chocolate Ice Cream (Optional)

  • 200g good-quality plain chocolate
  • 1 tbsp cocoa powder

Instructions

  1. Infuse the Milk and Cream: Pour the full-fat milk and double cream into a saucepan. Slice the vanilla pod lengthwise with a sharp knife and scrape out the tiny black seeds. Add both the seeds and the pod to the milk and cream. Heat gently over low heat, stirring occasionally until it nearly reaches boiling with small bubbles forming at the edges. Remove from heat and let it infuse and cool for 30 minutes.
  2. Prepare the Custard Base: In a bowl, whisk together the egg yolks and golden caster sugar until smooth. Gradually pour the warm infused milk mixture into the egg yolk mixture in a thin, steady stream, whisking continuously to combine without curdling.
  3. Cook the Custard: Return the mixture to the cleaned saucepan and heat gently over low heat, stirring constantly with a wooden spoon. Cook for 8-10 minutes until the custard thickens enough to coat the back of the spoon. Avoid boiling to prevent the eggs from scrambling.
  4. Strain and Cool: Pour the custard through a fine sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Place this bowl in a larger bowl filled with ice and water to cool it quickly, stirring occasionally to prevent a skin from forming. Cover the surface of the custard with cling film and chill thoroughly until completely cold.
  5. Churn or Freeze the Ice Cream: Pour the chilled custard into an ice cream machine and churn according to the manufacturer’s instructions until it reaches a soft serve consistency. Transfer to a freezer-proof container, cover, and freeze until solid for several hours. If you do not have an ice cream machine, pour the custard into a container and freeze. Every 2-3 hours, stir vigorously and once semi-frozen, beat with electric beaters before freezing completely.
  6. Berry Ripple Variation: Cook mixed berries, sugar, a splash of water, and a squeeze of lemon in a pan until soft but not jammy. Cool slightly, then puree and strain. Once the vanilla ice cream is semi-frozen and spoonable, pour the berry purée over it in a figure-of-eight pattern. Swirl lightly with a spatula and freeze until solid.
  7. Salted Peanut Praline Variation: Melt sugar in a frying pan over medium heat until golden caramel forms, swirling the pan for even coloring. Stir in chopped salted peanuts and quickly spread the mixture on a baking sheet. Allow to cool and harden, then break into pieces. Fold these praline pieces into semi-frozen vanilla ice cream and freeze until firm.
  8. Rich Chocolate Ice Cream Variation: Melt the plain chocolate and let it cool slightly. Add the melted chocolate and cocoa powder to the egg yolk and sugar mixture before pouring in the warm milk. Follow the standard custard cooking, chilling, and churning or freezing procedures.
  9. Serve: Remove the ice cream from the freezer 15 minutes before serving to soften slightly and allow for easy scooping.

Notes

  • You can freeze leftover egg whites for future recipes such as meringues.
  • Prevent skin forming on the custard by stirring during cooling and covering with cling film directly on the surface.
  • Do not allow the custard to boil to avoid curdling.
  • Churning the ice cream produces a smoother texture compared to manual stirring.
  • Ice cream will keep well in the freezer for up to 3 months.
  • Make sure caramel does not burn when making peanut praline; remove from heat once golden.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: British

Keywords: vanilla ice cream, homemade ice cream, custard ice cream, berry ripple, salted peanut praline, chocolate ice cream, classic ice cream recipe

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Find it online: https://bitesbyluna.com/vanilla-ice-cream-with-berry-ripple-salted-peanuts-and-chocolate-variations-recipe/