On TV Tonight

  • 20:00 - Two Fat Ladies - Cocktail Party
  • 20:30 - Two Fat Ladies - Lunch
  • 21:00 - River Cottage Spring - River Cottage Spring, 4

This recipe is classed as easy

Rating 3.13 / 5 (38 votes)

Prep time:
10 min, plus over 2 hours chilling an churning time
Cook time:
15 min
Serves:
8-10

Try this simple recipe for vanilla ice cream from Michelin-starred chef Tom Aikens

Method

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

See more of our favourite ice cream recipes

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register