Homemade ice cream

6 servings Prep: 35 mins, Cooking: 35 mins By Food24
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Tap for method

Ingredients (7)

500.00 ml milk — full cream
6.00 eggs — large, yolk only
125.00 g castor sugar
250.00 ml cream
10.00 ml vanilla — essence
50.00 g castor sugar
50.00 g almonds — blanched
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Heat the milk in a heavy-based saucepan over a medium heat until it begins to steam, then remove from the heat.
Whisk the egg yolks and sugar until thick and light.
Stir a little of the hot milk into the egg mixture, then stir into the remaining milk.
Return to the stove and stir over a low heat until the custard thickens.
It should be thick enough to coat the back of a spoon. (If you draw your finger across the spoon, it should leave a clear trail.)
Don’t overcook or allow the custard to boil, otherwise it will curdle.
Remove from the heat and set aside to cool.
Once cool, refrigerate until cold.
Heat sugar and almonds together in a heavy-based saucepan over a low heat until the sugar melts.
Continue to heat, stirring occasionally, until the sugar syrup turns a deep caramel colour and the almonds make a popping sound.
Remove from the heat and pour onto a marble surface or into a baking tray.
Spread the mixture out and allow it to cool.
Once it is hard, lift the praline and break it into pieces.
Transfer to a food processor and chop into small pieces.
Whip the cream until stiff and fold into the custard mixture along with the vanilla essence.
Pour into a shallow container, cover and freeze for two hours.
The mixture should start to freeze, with ice crystals just beginning to form around the edges in particular.
Empty the mixture into a bowl and whisk with an electric beater until smooth.
Stir in the almond paraline, pour back into the shallow container and return to the freezer.
Freeze until needed.
To serve:
Take the ice cream out of the freezer and put it in the fridge 15 to 20 minutes before serving to make dishing up easier.
Dip the ice cream scoop or spoon into a jug of boiling water before scooping.
Serve on its own or with fresh fruit or berries and drizzle with honey or dark chocolate sauce.
Makes 1 litre

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