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Vanilla Ice Cream

  • Prep
    20 min (+ overnight freezing)
  • Total
    28 min
  • 4

Vanilla Ice Cream


  • 4 egg yolks
  • 125 ml (1/2 cup) sugar
  • 125 ml (1/2 cup) Scotsburn milk
  • 250 ml (1 cup) Scotsburn 35% whipping cream
  • 5 ml (1 tsp) vanilla extract
  • 250 ml (1 cup) fresh strawberries, mashed (optional)


  1. In a bowl, beat the egg yolks and sugar with a hand-held mixer for 1 minute.
  2. In a saucepan, heat the milk and 3/4 of the cream just to the boiling point.
  3. Pour the hot liquid into the egg-sugar mixture in a thin stream, whisking constantly to avoid cooking the eggs.
  4. Transfer the mixture to a heavy-bottomed saucepan and cook over medium heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon.
  5. Pour immediately into a clean bowl and whisk in the rest of the cream.
  6. Pour the mixture into a 20 cm (8 in) square pan and place in the freezer. Stir the mixture every 20 minutes with a fork or a whisk, making sure to scrape the bottom and sides well to prevent crystalsfrom forming. Use a timer if necessary.
  7. For strawberry ice cream, this is the time add 250 ml (1 cup) of fresh strawberries, mashed with a fork.
    When the ice cream is firm but not too hard, transfer it to a plastic container with a good lid, seal well and store in the freezer overnight.

Products in this recipe


Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.


In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.

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