Updated: Aug 1, 2021
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.
Preparation Time 15 minutes
Cook Time 5 minutes plus 2 hour chill time
Freeze Time 8-12 hours
100 grams custard powder
1/4 cup cold whole milk
2 cups cold whole milk
1 cup sugar
200 ml double cream
Combine the custard powder and 1/4 cup cold milk in a bow. mix until well combined.
Heat 2 cups of milk in a saucepan on a medium heat until it simmers.
Add the sugar and mix well until dissolved.
Add the custard mixture and cook on a low heat until very thick and coats the back of a spatula.
Pour into a bowl and chill until completely cold. Do not move onto the next step until this is completed cold.
In a large bowl, mix the double cream until smooth. Theres no need to beat to peaks. Just mix well.
Pour the chilled custard to the cream and beat for around 5 minutes until smooth. It will become smooth. Just keep beating.
Once smooth, pour into a container and cover the surface with cling film.
Cover with a airtight lid.
Freeze the ice cream for 8-12 hours.
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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