No fancy kit required. Just rich, gorgeous custard-based ice cream whipped up using three different methods
There is an amazing array of ice creams available to buy these days but there's nothing quite like the home-made version. There are a few ways to whip it up yourself without an expensive machine. It’s up to you to decide what works best for you – how much effort, time and, frankly, patience you have to commit to the task at hand. Once you have decided on your preferred method, do try using seasonal ingredients to create your own bespoke confections.
In large bowl or stand mixer fitted with whisk attachment, whisk 8 egg yolks, 225g caster sugar, 1 tsp vanilla extract and a pinch of salt until pale and the mixture falls off the whisk in thick ribbons (about 5 mins). Set aside. Heat 300ml evaporated milk and pour slowly into the egg mixture, whisking constantly, until fully incorporated. Transfer mixture back to the saucepan and heat, whisking constantly until thick (do not overheat, or eggs will scramble), chill completely. Whisk 250ml double cream until doubled in volume and fold into the egg mixture – pour the mixture into ice cube trays and freeze for 4 hours until solid. Put the frozen cubes of ice cream and 200ml double cream in food processor and process until smooth, scraping down sides and breaking up any lumps as necessary during process. Transfer mixture to a freezer proof container and re-freeze for at least 4 hours before serving.
Place 2 large eggs, 4 egg yolks and 200g caster sugar in a bowl. Whisk with an electric hand-held whisk to combine, then place over a pan of gently simmering water – make sure the bowl isn’t actually touching the water. Beat with the electric whisk for 3 – 4 mins until thick and pale. Remove from heat and continue beating until cool.
In another bowl, whisk 600ml double cream until it forms soft peaks, then gently fold into the cold egg mixture until just combined. Pour the mix into a freezer proof container and freeze for 6 hours.
Heat 600ml double cream in a saucepan. Whisk 8 egg yolks with 100g light brown muscovado sugar together and pour the warm cream into them. Pour this mixture back into the pan and cook, stirring, until you have a custard. When it has thickened, take it off the heat and allow to cool. Pour the custard into a covered container and place in the freezer. Every hour, for 3 hours, remove from the freezer, place in a food processor and process until smooth – these breaks up any ice crystals that form – then return to the freezer until you are ready to serve.