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Nutrition: per serving

  • kcal498
  • fat46g
  • saturates26g
  • carbs21g
  • sugars8g
  • fibre0g
  • protein4g
  • salt0.2g
    low
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Method

  • step 1

    To churn in a machine: In a bowl, mix the ingredients well together. Churn in the ice-cream machine until scoopable. Transfer to a freezer container and freeze until needed.

  • step 2

    To churn by hand: Mix the ingredients in a bowl and freeze in the bowl for about 90 mins until it starts to freeze around the edges. Stir well then repeat the process twice more until the mix is smooth and frozen. Freeze in a suitable container until needed.

Recipe from Good Food magazine, August 2005

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Comments, questions and tips (21)

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Overall rating

A star rating of 3.7 out of 5.18 ratings

Tonymoo

question

Do you whip the cream first? I followed the recipe (and didn't whip the cream) and it was very liquid? Thanks

sm19

question

Why doesn’t the cream need whipping? Wouldn’t that make it lighter?

suechisholmJKdkf6EN

question

Can I use an electric beater to mix the ice cream?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes as long as they're powerful enough to cope with the semi-frozen ice cream then you can use them if churning by hand in step 2. You can also use a food processor for this stage. We hope this helps. Best wishes, BBC Good Food Team.

charlottecarpenter391

It was very creamy however tasted very nice after it really hardent .Overall recommend as a quick easy ice cream to make with leftover cream and custard xx

tanscott avatar

tanscott

question

Can you make this without the cream? I'm looking for an ice cream made with milk but not cream but I'm not sure if frozen custard would work.

lulu_grimes avatar
lulu_grimes

Hi, There are quite a few frozen custard based ice creams, you need a certain amount of fat for the mouthfeel of ice cream (rather than sorbet). If you want to freeze custard then I'd freeze it, stir it often and then when it is almost solid whiz it in a food processor to really break up the ice…

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