I used to have an ice cream maker but tbh it was a bit rubbish. I recently bought another, more expensive one and have been trying out new recipes that didn’t need cooked egg custards as a base. This recipe is fabulous – it’s so quick and easy to make but it tastes amazing. It uses American cups but don’t let this put you off, it’s easy to convert if you don’t have any cups to measure with.
For 1 quart of delicious ice cream you need
2 large eggs
3/4 cup vanilla sugar
1 cup milk
2 cups double cream
2 tsp vanilla bean paste
Whisk the eggs until light and fluffy (about 3-4 mins). Slowly add the sugar and keep whisking. Mix in the milk, cream and vanilla. Transfer to a pre-chilled ice cream machine and churn for 30-40 mins. Finish the freezing process in the freezer.