Homemade Ice Cream

How to Make Ice Cream From Scratch

April 3rd, 2023 Food

Now, I don’t need to convince you that homemade ice cream is delicious. All ice cream is delicious. What you may not have considered, however, is the pure, unadulterated freedom that making your own ice cream gives you. You want triple chocolate cookie dough, salted caramel and a peanut butter swirl? You’ve got it. You want the freshest, smoothest fruitiest number with strawberries picked straight from the garden? You’ve got it.

Homemade ice cream

The only ice cream recipe you’ll ever need

The basic ice cream recipe below is the perfect base from which to try the flavours of your deepest, darkest daydreams. I love to infuse herbs overnight for a delicious botanical edge. Or make some zingy compotes from fresh fruit to swirl in at the end. And don’t be put off if you don’t have an ice cream maker. Although I would recommend considering it if you want to take your homemade ice cream to the next level, the simple food processor hack included in the recipe is an excellent substitute.

Homemade Ice Cream Recipe


–      750ml cream

–      500ml fresh, local whole milk

–      150g caster sugar (or play with other sugars for subtle changes in flavour)

–      190g egg yolks

–      Seeds from 1 vanilla pod & the empty pod itself

–      85g glucose



–      Food processor (or ice cream churner)



  1. Heat the cream, milk and vanilla until steaming. If you’re using unpasteurised milk, heat the mixture to 72°C; this will pasteurise the milk and kill any nasties.
  2. Meanwhile, whisk the glucose and sugar together with the egg yolks.
  3. Ladle a small amount of the warm cream mixture into the egg mixture and whisk to combine. Add a bit more and repeat until it’s all combined. Make sure you don’t add too much to start with, otherwise you can overcook the eggs and have a lumpy mixture.
  4. Transfer the egg/milk mixture to a clean saucepan pan. Heat on a low flame until the mixture holds at 60°C for 3.5 minutes, then immediately take off the heat as you can easily overcook the eggs at this point.
  5. Transfer to a freeze-safe container and cool completely. Once cooled, transfer to the freezer overnight.
  6. When you’re ready to eat your ice cream, take the frozen mixture out of the freezer and cut it into smaller chunks.
  7. Blitz in a food processor until the mixture is smooth. Serve immediately.
  8. Alternatively, you can cool the ice cream mix completely then transfer for an ice cream churner.

Other from scratch recipes from AliKats

Try your hand at butter, yogurt and silky, rich ice cream. They are easier to make than you think.

·         Delicious Ricotta and Paneer Recipe 

·         Rich and creamy butter recipe 

·         Smooth and sumptuous yogurt recipe


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