Classic Vanilla Ice Cream

This ice-cream is made with rich cream, farm fresh milk, organic eggs and golden pockets of sea salt toffee brittle. It's a sweet, creamy, crunchy ice cream that will be hard to stop eating. 


500g fresh cream 

500g farm fresh milk 

Pinch of sea salt

120g caster sugar 

1 tsp vanilla essence

6 free range, organic egg yolks

100g toffee brittle sprinkles


1) In a small saucepan, simmer cream, milk, vanilla, sugar and salt until sugar completely dissolves, about 5 minutes. Remove saucepan from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks, then whisk the yolk mixture back into the saucepan with the cream. Return saucepan to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 75°C /170°F on an instant-read thermometer).

2) Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Add brittle sprinkle to the thickened mixture towards the end of the ice cream machine cycle. Serve directly from the machine for soft serve, or store in freezer until needed.

Tip: Ice cream is perhaps the easiest way to get dessert on the table, but there’s a five-minute way to make it arguably even more exciting: turn it into a Milkshake! 



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