You can find my old ‘Super Easy Vanilla Ice Cream’ recipe on this website, but you need a food processor to make it. This ‘Easiest Vanilla Ice Cream’ requires no special equipment. You only need a whisk, 2 bowls and a saucepan.


2 to 4 Servings


2 Egg Yolks
2 tablespoons Caster Sugar
1/2 cup Milk
1/2 cup Cream
2 tablespoons Caster Sugar
1/2 teaspoon Vanilla Extract

  1. Place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy.
  2. Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks. *Note: Return the mixture into the saucepan and heat up, whisking constantly, to cook it properly.
  3. Cool the mixture completely.
  4. In a separate bowl, beat Cream and Caster Sugar until soft peaks form. Add the cooled (OR chilled) Egg mixture and Vanilla Extract and gently combine.
  5. Pour the mixture into a container and place in the freezer for 2-3 hours or until ready.
  6. *Note: The real ice cream becomes hard when completely frozen. To soften it, transfer the ice cream from the freezer to the fridge 20-30 minutes before serving. Or let it stand at room temperature for 10-15 minutes.