Vanillicious Ice cream scoops with vanilla pods

Vanillicious Ice Cream

Preparation Time: 10 Mins
Cook Times: 40 Mins
Difficulty: Easy


  • 4 Medium Free Range Eggs, whites and yolks separated
  • 100g unrefined caster sugar (I like to use my vanilla sugar for this it builds on the vanilla flavour profile)
  • 300ml double cream
  • 1 Vanilla Pod, split lengthways and seeds scraped out
  • 1 tsp. Vanilla Extract


  • Carefully, using a sharp knife, gently score the vanilla pod lengthways. Open it out, before using the edge of your knife to scrape out all of the seeds.
  • Add the cream and the split Vanilla Pod with the seeds to a suitably sized saucepan and heat the cream gently until you see a slight bubble at the sides of the pan.
  • Turn off the heat and allow the cream to infuse for at least 15 minutes.
  • Place two clean/dry bowls in front of you. Separate the egg whites into one bowl and the yolks in the other.
  • While whisking the egg whites, slowly add the caster sugar until stiff and glossy.
  • In the other bowl, whisk the egg yolks until they start to thicken.
  • Add the infused cream and vanilla extract to the whisked egg yolks and mix to combine thoroughly.
  • Fold the cream mixture into the egg whites and mix until thoroughly combined.
  • Pour the mixture into a plastic container and freeze.
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