Vanilla ice cream

Try this simple recipe for vanilla ice cream from Michelin-starred chef Tom Aikens
By Tom Aikens
Vanilla ice cream
  • Rating:
  • Serves: 8-10
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes plus over 2 hours chilling an churning time
  • Effort: easy


  • 500 ml milk
  • 250 ml double cream
  • 1 vanilla pod, split with seeds scraped out and reserved
  • 5 ml vanilla essence
  • 150 g caster sugar
  • 8 egg yolks


1. Heat the milk, cream, vanilla seeds, vanilla essence, half a teaspoon of salt and 75g of the sugar in a pan. Bring to a simmer and once simmering cover with cling film and leave for 30 minutes to infuse

2. Bring back to the boil. Whisk the egg yolks and the rest of the sugar together, then pour the hot cream onto the yolks, whisking all the time

3. Transfer to a pan and cook the custard until it easily coats the back of the spoon. Pass the mixture through a fine chinoise into a bowl, cover the bowl with cling film and chill in the fridge for 20 minutes.

4. Churn in an ice cream maker and then freeze.

Recipe from Tom Aikens of Tom's Kitchen

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