There’s nothing better than some ice-cream in this warm weather therefore I made some vanilla ice-cream. Remember to limit the portion size as fat may trigger IBS symptoms. What other ice-cream flavour recipes would you like to see? Let me know in the comments below.

Ingredients

• 300ml lactose free milk e.g. Arla’s Lactofree Milk or Rice milk
• 284ml lactose free cream e.g. Arla’s lactofree cream or Alpro Rice Cream
• 85g caster sugar
• 3 egg yolks
• 1/4 tsp vanilla paste

Methods

1. Put the milk and vanilla in a pot and bring to a slight boil. Remove from the heat.
2. In a separate bowl whisk the yolks with the sugar.
3. Pour the milk in a little at a time into the yolk mixture and whisk well after each addition.
4. Return the mixture to the pot and cook gently over low heat until it thickens enough to cover the back of a spoon. Do not allow to simmer or boil as the mixture would curdle.
5. Place the mixture in a bowl and leave to cool.
6. Once cooled whisk in the cream until well combined. Refrigerate for at least an hour.
7. Pour the mixture in an ice-cream machine and churn as per the manufacturers instructions.