Vanilla Custard Ice Cream

The summer is in full swing, which means, ICE CREAM, ICE CREAM and even more ICE CREAM! And you know me, I gotta try new recipes, all the time! So I have been making a few different recipes this week. One of them being this vanilla custard ice cream.

I love how this only takes a handful of ingredients, doesn't require any churning and is totally customisable. My kids love to add their own toppings, which mainly consist of chocolate sauce, sprinkles, jelly sweets and m&ms. Eventually I have to take away all the toppings because the ratio for ice cream to toppings becomes 1:1. I mean, I don't totally disagree with this. I love toppings too. But sometimes you just gotta take away the chocolate sauce.

Vanilla Custard ice Cream

Preparation Time 15 minutes

Cook Time 5 minutes plus 2 hour chill time

Freeze Time 8-12 hours

Serves 8

Ingredients

100 grams custard powder

1/4 cup cold whole milk

2 cups cold whole milk

1 cup sugar

200 ml double cream

Vanilla Custard Ice Cream

Instructions

1. Combine the custard powder and 1/4 cup cold milk in a bow. mix until well combined.

2. Heat 2 cups of milk in a saucepan on a medium heat until it simmers.

3. Add the sugar and mix well until dissolved.

4. Add the custard mixture and cook on a low heat until very thick and coats the back of a spatula.

5. Pour into a bowl and chill until completely cold. Do not move onto the next step until this is completed cold.

6. In a large bowl, mix the double cream until smooth. Theres no need to beat to peaks. Just mix well.

7. Pour the chilled custard to the cream and beat for around 5 minutes until smooth. It will become smooth. Just keep beating.

8. Once smooth, pour into a container and cover the surface with cling film.

9. Cover with a airtight lid.

10. Freeze the ice cream for 8-12 hours.

11. To serve, place an ice cream scoop in hot water for 25-30 seconds. Scoop out the ice cream and top with your favourite toppings.

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