• 60g Tate & Lyle Pure Cane Caster Sugar 60g Tate & Lyle Pure Cane Caster Sugar
  • 3 large egg yolks 3 large egg yolks
  • 300ml whole milk 300ml whole milk
  • 300ml double cream 300ml double cream
  • 1 large vanilla pod (split into half and seeds scraped) 1 large vanilla pod (split into half and seeds scraped)
  • 1 tsp vanilla extract 1 tsp vanilla extract



  1. Place the Tate & Lyle Pure Cane Caster Sugar and egg yolks in a large bowl, and beat together until pale and fluffy, about 3-4 minutes.
  2. Pour the milk and cream into a medium saucepan and mix with vanilla seeds and vanilla extract. Bring this mixture to boil, then remove from the heat and pour it little by little over the egg yolks, whisking continuously, to prevent the eggs from scrambling.
  3. Transfer the mixture back into a saucepan set over low heat and keep whisking until it thickens slightly about 5 minutes. Do not overcook, as the mixture will curdle. The ice cream mixture is ready when it covers the back of the spoon. You are looking for a thin custard consistency.
  4. Remove it from the heat and allow it to cool completely. Transfer to a freezer-friendly container (loaf tin works well), cover the top with cling film, and freeze for at least 6-8 hours or overnight.
  5. Remove the ice cream from the freezer 10- 15 minutes before serving. Scoop & enjoy!

Chef's Tip

Stir the ice cream with a fork after the first hour in the freezer, and again after another couple of hours, to avoid the ice particles forming.