Handmade ice cream

by Regula Ysewijn


600ml thick double cream
Flavouring of choice (for example, 50g roasted coffee beans, 5 crushed amaretti biscuits)
50g raw sugar

A plastic or pewter vessel, or an aluminium cake tin (make sure it fits into your freezer)
A wooden spatula
A whisk, or handmixer
An ice-cream mould, chilled (optional)


Put the vessel in the freezer to get cold.

Bring the cream to a simmer with the flavourings and the sugar, then remove it from the heat and leave to infuse for at least 1 hour, after which you may remove any flavouring items, if necessary. Allow the mixture to cool completely.

Pour the cooled mixture into the ice-cold vessel and return it to the freezer. After 45 mins, whisk the mixture with a hand whisk, mixer or spatula. Return it to the freezer.

After 30 mins, repeat the whisking and return it to the freezer for a further 30 mins. The mixture should be getting thicker and thicker at the edges of the vessel. Make sure you scrape the frozen mixture back into the centre and whisk well each time. Repeat until you have ice cream—it will take 2–3 hours, but it’s totally worth the time you’ll spend.

When the ice cream is ready, you can scoop it out and into an ice-cream mould, or you can transfer it to a freezer-safe airtight container. It will keep for a week, after which the texture will begin to be less pleasant.

Recipe and image: Regula Ysewijn