Bird’s Custard Ice Cream

If you grew up with Bird’s, this is pure nostalgia in a tub: silky custard ice cream you can scoop straight from the freezer. It uses Bird’s Custard Powder for that unmistakable flavour, plus a cheeky splash of vodka to keep things spoon-ready. No ice-cream maker needed.

Ingredients

• 1/3 cup Bird’s Custard Powder

• 1/2 cup sugar

• 2 cups milk (16 US fl oz / ~480 ml)

• 1 tsp vanilla extract (5 ml)

• 1¼ cups | 10 fl oz heavy cream (UK: use double cream)

• 1/8 cup caramel or unflavoured vodka (1 US fl oz / 30 ml)

Method

Make a paste. In a saucepan, mix the custard powder with a little of the milk until smooth.

Cook the custard. Add the remaining milk, sugar and vanilla to a saucepan over medium-low heat. Cook gently, whisking, until thickened and it lightly coats the back of a spoon. Don’t let it boil too hard.

Chill. Pour into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin. Refrigerate until completely cold.

Whip the cream. Using a mixer, whisk the cream with the vodka to stiff peaks.

Combine. When the custard has set, whisk it until smooth, then whisk it into the cream until evenly combined.

Freeze. Transfer to an airtight, freezer-safe container. Freeze for at least 5 hours, or until scoopable.

Notes

• The vodka helps keep the texture soft. 

• Keeps best for up to 2 weeks. Let it sit at room temperature for a minute or two before scooping if very firm.

• Stir through crushed biscuits, fruit compote, or a ripple of caramel for extra flair.

Adapted from Julie's Recipe at She’s Almost Always Hungry.