Ice cream


  • 600ml milk or 400ml milk & 200ml double cream or 400ml whole milk & 200ml skimmed milk.
  • 250g chocolate. 100g dark, 150g milk or white
  • 1 fat vanilla pod
  • 6 egg yolks
  • 150g caster sugar


  1. Pour 600ml milk into a saucepan. Slice pod and add vanilla seeds plus pod to the milk
  2. Bring mixture almost to the boil then take if off just before it boils. Leave for half an hour for the vanilla to flavour the milk.
  3. Beat 6 egg yolks and 150g caster sugar till light and fluffy
  4. Remove the vanilla pod but not the seeds from the milk, then pour it through a sieve into the egg yolks and sugar, stirring till you get a thin custard. Pour it into a clean saucepan.
  5. Put the custard over a moderate heat and, stirring almost continuously with a wooden spoon, bring it slowly towards the boil. Once the custard is thick enough to thinly coat the back of a wooden spoon, remove it from the heat, pour it into a cold basin and leave it to cool.
  6. Once it is cool, refrigerate it for a good half-hour before pouring into an ice cream machine and churning until almost frozen.

Original recipe by Nigel Slater


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