Ultimate vanilla ice cream

Is Angela Nilsen’s vanilla ice cream the smoothest, creamiest homemade ice cream ever? Absolutely! This ultimate vanilla ice cream recipe will take your taste buds on a delicious journey. Made with only the finest ingredients, this velvety treat is a classic favorite for all ice cream lovers.

Treat yourself to the heavenly richness of this creamy vanilla ice cream that will leave you wanting more with every scoop. Whether enjoyed on its own or with your favorite desserts, this homemade creation will impress even the most demanding palates. Treat yourself to the ultimate vanilla ice cream experience today!


  • 284ml carton of double cream
  • 300 ml whole milk
  • 115g golden powdered sugar
  • 1 vanilla bean
  • 3 large free range egg yolks
  • Have plenty of ice cubes on hand

Preparation steps

  1. Place the canister from the machine in the freezer a day before making the ice cream.
  2. The next day, place cream and milk in a medium heavy saucepan and add half the sugar.
  3. Cut the vanilla bean lengthwise with a small, sharp knife and spoon as many of the small black seeds as possible into the cream mixture. Cut the pod into three parts and add it to the pan.
  4. Heat cream and milk over low heat, stirring occasionally, until almost boiling – a few bubbles will form around the edge.
  5. Remove from the heat and let rest for 30 minutes so that the vanilla can infuse.
  6. Place the egg yolks in a bowl with the remaining sugar and beat with an electric mixer until thickened, lighter in color, and falling into thick ribbons when the mixer is lifted, about 2 minutes.
  7. Using a measuring cup, scoop out about 125ml of the cream mixture and beat it into the egg yolks to loosen them.
  8. Heat the cream again until it just comes to a boil, remove from the heat and stir in the egg yolk mixture.
  9. Return the pan to low heat and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon, 8-10 minutes.
  10. Be careful not to let it boil – once you see bubbles popping to the surface, it should be thick enough, so remove the pot from the heat to prevent the mixture from curdling.
  11. Pour the custard into a heatproof bowl, then place it in a larger bowl filled one-third full with ice water to cool (this will take about 20 minutes).
  12. Stir occasionally to prevent a skin from forming. Place the bowl with the vanilla sauce in the refrigerator for 3-4 hours, preferably overnight, so that it gets really cold.
  13. With the ice cream maker running, scoop out the vanilla bean pieces and then slowly pour in the cold custard.
  14. Let it stir for 10-30 minutes (depending on your machine).
  15. If it stops, it’s probably too soft to eat, so spoon it into a plastic container, cover with plastic wrap and then a lid, and freeze for at least 3 hours.
  16. Remove from freezer 15 minutes before serving.
  17. To make it by hand: In Step 1, heat the milk, vanilla and half the sugar without cream (the custard will be slightly thicker).
  18. At the beginning of step 6, whip the cream so that it is light and fluffy and not too stiff and fold it into the cold custard.
  19. Freeze for 3-4 hours, stirring once an hour, until almost frozen, then freeze as above.

Nutritional Information

Equipment and tools

  • Ice cream maker
  • dulcimer
  • Sharp knife
  • Medium sized pot
  • Whisk
  • Bowl
  • spatula

Allergen information

This Ultimate Vanilla Ice Cream recipe contains the following allergens:

  • May contain milk
  • May contain eggs

Please use caution if you or anyone eating this ice cream has any allergies related to milk or eggs.

Storage and leftovers

After making, store leftover Ultimate Vanilla Ice Cream in an airtight container in the freezer for up to 2 weeks. When ready to serve, let the ice cream soften at room temperature for a few minutes before scooping out the ice cream.

Health Benefits of Ultimate Vanilla Ice Cream

While ice cream is often considered a sweet treat, the Ultimate Vanilla Ice Cream recipe offers more than just a delicious treat. This homemade dessert is made with healthy ingredients and brings several health benefits.

1. Nutrient-rich ingredients

The recipe contains nutritious ingredients such as double cream, whole milk, golden powdered sugar and free range egg yolks. Double cream and whole milk are excellent sources of important vitamins and minerals, including calcium, phosphorus, and vitamins A, D, E, and K.

Although golden powdered sugar is a sweetener, it adds a touch of sweetness to the ice cream while also providing a source of energy. Free-range egg yolks are an excellent source of protein and contain important nutrients such as vitamin B12, vitamin D and selenium.

2. Natural taste and aroma

The ultimate vanilla ice cream gets its main flavor from the use of a vanilla bean. Unlike artificial flavors or extracts, vanilla beans offer a more natural taste and aroma. Vanilla also contains antioxidants that protect the body from harmful free radicals.

Additionally, the scent of vanilla is known to have a calming effect on the mind and reduces stress. So treating yourself to a scoop of homemade vanilla ice cream can relax your senses.

3. Potential calcium boost

By incorporating double cream and whole milk into the recipe, Ultimate Vanilla Ice Cream can contribute to your daily calcium intake. Calcium is important for maintaining strong bones and teeth and plays a critical role in various body functions, including muscle contractions and nerve signaling.

4. Homemade delicacies

Making your own vanilla ice cream gives you control over the ingredients used and ensures there are no artificial additives or preservatives. Homemade desserts generally provide a healthier alternative to store-bought options, allowing you to enjoy your treat without unnecessary additives.

Remember that moderation is the key to success when enjoying any dessert, including Ultimate Vanilla Ice Cream. Although it offers health benefits through its ingredients, it should still be consumed in appropriate portions to maintain a balanced diet.

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