Home Made Ice Cream

We have been accumulating numerous hot days here in Australia, and during these days there is nothing better than home made ice cream. To be sure making ice cream the easy way requires a machine of some sort, and for a small price your best bet is to purchase a standard, bottom-of-the-line machine. Alternatively, after freezing your mixture for an hour, you can mix it by hand using a spatula every 15 minutes for the next hour. To make the custard base you will need: a bowl for ice water, a fine-mesh strainer, a saucepan, a heatproof mixing bowl, and a blender (to remedy any mistakes).

Serves: 1 litre of ice cream
Preparation Time: 30 minutes to make the custard, plus churning and then freezing time. Depending on your flavouring choice, there is the option of allow the flavours to mature in the fridge overnight prior to churning your ice cream. 


+ 2 cups (500 ml) pure cream
+ 1 cup (250 ml) whole milk
+ 3 egg yolks
+ 1 cup caster sugar

Flavouring Options:

  • For Passionfruit ice cream – 1 cup passionfruit pulp


Fill a large bowl or pan with ice and water. Put a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer. 

In a large, heavy bottomed, nonreactive saucepan over medium heat, combine the cream and milk. Cook, stirring occasionally, until hot but not boiling. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended. When the milk and cream are so hot your finger hurts when you touch it, take the mixture off the heat.

Begin tempering the egg yolks by slowly adding a little of the hot cream mixture to the eggs while whisking constantly. Once you have slowly added about half of the hot liquid, whisking the whole time, transfer the yolk mixture back into the saucepan. Return saucepan to medium heat and cook the mixture while stirring constantly with a rubber spatula, being sure to scrape the bottom of the saucepan so your custard does not catch. Simmer, but not boil.

The custard base is finished when it begins to thicken and heavily coat the spatula, which usually takes around 10 minutes. If you screw up and it gets lumpy and curdles, you might be able to save it by putting it in a blender and getting it smooth again. Add 1 or 2 tablespoons of pure cream while blending to make it smooth, if you need to. 

Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool completely, stirring occasionally to speed it along. When your ice cream base has totally cooled, cover the bowl tightly and put in the refrigerator until well chilled, at least one hour.

Then you are ready to add your flavours and use your ice cream machine as per the directions specific to your machine. 

  • For the passionfruit variation, strain your pulp through a sieve. After discarding half of the seeds, add the remaining seeds and juice to your custard mixture. If you have time, allow it to sit overnight to allow the flavour to intensify. If not, place in your machine and churn away!

Original recipe sourced from the Ice Cream Book.

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