Homemade Vanilla Ice Cream

Homemade ice cream for the perfect vanilla experience

4 servings

Medium 20 Minutes



For the recipe  Homemade Vanilla Ice Cream


250 ml Milk (3.8% Fat)
250 g Fresh cream (30% Fat)
6 tsp Taylor & Colledge Vanilla Bean Paste (2 tbsp)
6 Egg Yolks
80 g Caster Sugar




Bring the milk, cream and vanilla bean paste to boil in a pot. Remove the pot from the stove and set aside to cool a little.


Meanwhile, use a whisk to beat the egg yolk, sugar and salt in a bowl until foamy. Stir in the milk-cream mixture and stir over a hot water bath until creamy. Then set aside to cool.


Fill the mixture into a form and deep freeze. After approx. 1 ½ hours, stir the ice cream vigorously using a whisk and then leave to freeze for another 1 ½ hours.

Nutritional Information for the recipe Homemade Vanilla Ice Cream

Per Serving Per 100 g / ml
Energy 925 kJ
221 kcal
548 kJ
131 kcal
Fat 10.97 g 6.53 g
Carbohydrate 23.85 g 14.19 g
Protein 5.86 g 3.49 g
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