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Nutrition: per serving

  • kcal587
  • fat44g
  • saturates24g
  • carbs44g
  • sugars36g
  • fibre0g
  • protein8g
  • salt0.48g
    low

Method

  • step 1

    Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tips, below).

  • step 2

    In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it’s just about to boil. Stir in the cream cheese then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.

  • step 3

    At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).

  • step 4

    Sandwich layers of the ice cream in the container with large dollops of blackcurrant conserve and chunks of biscuit. Freeze until solid.

RECIPE TIPS
GOLDEN RULES

When making homemade custard, you need to cook it as slowly as possible and it must never boil. You are trying to cook the eggs without scrambling them, so put them on the lowest heat possible. You must also stir your custard continuously, making sure the wooden spoon comes into contact with the bottom and all corners of the pan.

TIP

For the best flavour, infuse the vanilla in the milk and cream for a few hours if possible.

CHURNING BY MACHINE

Simply pour in the cooled custard and churn until it’s frozen, then transfer it to a chilled container.

CHURNING BY HAND BLENDER

Place the chilled custard in a plastic jug or tall freezer-proof container and put it in the freezer. When it’s slushy, blitz it with a hand blender. Repeat the process two more times and leave to freeze until scoopable.

CHURNING BY HAND

Put your cooled mix in a metal bowl in the freezer. When it becomes slushy, whisk it hard. Place back in the freezer and repeat the process two more times, then leave to freeze until scoopable. Finally, transfer to a smaller container, adding chunks or ripples if you want.

Recipe from Good Food magazine, August 2008

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.8 out of 5.4 ratings

Juliefp

question

If I use an ice cream maker at what point do I add the blackcurrant conserve and the chunks of shortbread? Can I use blackcurrant jam rather than conserve?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You can just follow the steps in the recipe (churn the custard until scoopable then in STEP 4 'Sandwich layers of the ice cream in the container with large dollops of blackcurrant conserve and chunks of biscuit. Freeze until solid.') Yes you can use jam instead. We hope…

creepy_sheep avatar

creepy_sheep

A star rating of 5 out of 5.

This had a lovely creamy texture and a nice cheesecake flavour to it. I've made this twice, once with blackcurrant jam and once with lemon curd, and both were very well received.

CupCakeFairy123

question

How long will it take all together? the freezing time approx.?

gervais

A star rating of 5 out of 5.

This was very sweet but very good. It was gone in minutes,really well liked by my boys.Will try with a different conserve for variety.

xmorpheus

A star rating of 4 out of 5.

I've actually only done this without the fruit and biscuit as I needed a decent cheesecake style based ice cream but I wanted vanilla.

It makes a very good base for just about any flavour of ice cream - i prefer my ice cream a little less sweet, so I reduced the sugar to 80 grams - it's still…

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