Ice cream glory


There is just something about homemade ice cream: it’s the taste of blue skies, of sun on your shoulders; an idealised memory of summer in perfect culinary form. Ice cream for me permeates the balmy air with celebration and is arguably the greatest sunshine dessert of all time. Deliciously indulgent and cooling in one clean hit. And the fun doesn’t start and end in just the eating, but the making too. I love its joyous production process versatilty, especially when an ice cream machine is at your finger tips. (and before I divert my readers on a wild goose chase in search of said machine, I can recommend the CuisinArt Ice Cream de Luxe which ticks all three boxes for me: efficient, affordable and aesethetically pleasing, as well as being storage friendly!)

Ice cream

I revelled in creating these recipes as the ice cream world really is your oyster. There are simply no limits. For this post however, I decided to begin with my favoured four flavours; salted caramel, pistachio, berry and classic vanilla, no less.

Enjoy the fruits of your (minimal) labour, and let the churning commence…

Summer berry ice cream

400ml whole milk
400ml double cream
250g caster sugar
5 large egg yolks
1 tsp vanilla bean paste
600g berries of your choice such as strawberries, blackberries, raspberries, pureed and strained to remove seeds
1 lemon, squeeze

1. Combine the milk, cream and vanilla in a saucepan and gently warm to just below boiling point.

2. Whisk the egg yolks and sugar together in a medium bowl. Slowly pour the warm milk into the eggs, whisking constantly. Next pour the this mixture back into the saucepan. Heat the milk and egg yolk mixture over a medium heat, stirring constantly, until it coats the back of a spoon. Mix in the fruit puree and the lemon juice.

3. Churn in your ice cream maker according to manufacturer’s directions, transfer into a plastic container and place in the freezer until ready to eat.


Pistachio ice cream

200g pistachios
550ml double cream
550ml whole milk
125g golden caster sugar
8 large egg yolks
1 ½ tbsp custard powder

1. Ground 100g pistachios in a food processor. Roughly chop the remaining nuts. Heat the milk and cream in a saucepan, and add the pistachios – gently heat until just under boiling point.

2. In a large bowl, whisk together the egg yolks, custard powder and sugar until smooth. Now pour the warm milk on to the egg yolk mixture, whisking as you go. Return the pistachio custard to the pan and continue to whisk it over a medium heat until it has thickened and just come to boiling point again.

3. Remove from the heat and stir in the chopped nuts before placing into an ice cream maker. Transfer to a plastic box and place in the freezer.

Pistachio ice cream

Vanilla bean ice cream

2 tsp vanilla bean paste
300ml full-fat milk
300ml double cream
100g golden caster sugar
4 large egg yolks

1. Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Take off the heat, fold in the vanilla bean paste and allow to stand for 10 minutes so the vanilla can infuse.

2. Whisk the egg yolks and sugar together in a bowl, then add the cream mixture and continue to whisk until combined. Pour this back into the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until it reaches a custard mixture and is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.

3. Get the ice cream machine running, then slowly pour in the cold custard. Once ready, spoon into a plastic container and place in the freezer.


Salted caramel ice cream

250g caster sugar
550ml double cream
250ml whole milk
11/2 tsp sea salt
1 tsp vanilla bean paste
4 large egg yolks

1. Heat 200g sugar in a heavy based pan, stirring with a fork to cook sugar evenly until it starts to melt, then stop stirring and cook, swirling the pan occasionally so sugar melts evenly, until it is dark amber.

2. Add 350ml cream (mixture will spatter) and cook, stirring, until all of the caramel has dissolved. Transfer to a bowl and stir in the salt and vanilla. Cool to room temperature.

3. Meanwhile, bring the milk, remaining cream and sugar just to a boil in a separate pan, stirring occasionally.

4. Lightly whisk the egg yolks in a bowl, then add half of the hot cream mixture, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard coats the back of a spoon. If the mixture is not as smooth as it you would like, you can pour it through a fine mesh sieve into a large bowl. Then stir in the cooled caramel.

5. Freeze the custard in an ice cream maker, then transfer to an airtight container and place in the freezer to firm up. (this also makes a great cheat ice cream recipe by adding ready made salted caramel sauce to the custard mix. I can recommend Sainsbury’s Taste The Difference Salted caramel sauce for this)


(Ice cream machine notes: For those who wish to downsize even further in bulk and affordability, these beauties will also fit the bill for all the above recipes)

Recipes, photography and styling by Natalie Seldon
Photography 1st image by Steve Caraccio and recipe, styling by Natalie Seldon

About prettyediblestylist

Cookbook author, Food and recipe writer, Food and Prop stylist, Photographer, Jo Malone London stylist, Estella Cupcakes founder. Instagram: @prettyediblestylist
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4 Responses to Ice cream glory

  1. Jules Lawrence says:

    Looks, and I am sure tastes divine. Thank you for yet more super recipes. Keep them coming!

    • prettyediblestylist says:

      I’m so pleased you enjoy them…I certainly will Jules. Thank you for all your lovely feedback 🙂

  2. Mima Rawlings says:

    Oh my goodness, I love your website and all your blogs, they inspire me to create, thank you!

    • prettyediblestylist says:

      Thank you, I very much value my reader’s support ! News of upcoming recipes soon to go live on the site can be viewed via prettyediblestylist on instagram incase this is also of interest.

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