If you’ve ever wondered what Prince William likes to enjoy on a warm afternoon, this ice cream recipe is it. It’s rich, creamy and ready in 20 minutes. Best of all, you don’t need an ice cream maker. It’s a treat that feels royal, but it’s easy to whip up in your kitchen. Let’s dive in.
A Royal Treat at Home
Imagine a cool bowl of smooth, velvety ice cream. The kind that makes you sigh with pleasure. This recipe brings a taste you’d find in a palace, yet it’s simple enough for anyone to make. It uses everyday ingredients, with a pinch of flair.
You’ll need good quality double cream, full-fat milk, sugar, egg yolks and a splash of good vanilla extract. That’s it. No need for odd chemicals or exotic spices. Just classic ingredients, handled with care.
Why This Recipe Works
The magic lies in the custard base. Many shop-bought versions skip this step. But Prince William’s favourite dips into a proper custard. You gently warm cream and milk. Then whisk egg yolks and sugar into a paste that thickens the mix. When done right, it makes a scoop that’s rich yet smooth, with a hint of vanilla warmth.
There’s no rushing. You must stir steadily on low heat. Quick heating means the mix might curdle. A calm hand helps the custard come out silk-like. A good thermometer helps, but you can also judge by how the mix coats a spoon.
What You’ll Need
Nearly no fuss here. A saucepan, a heatproof bowl, whisk, spatula and a sieve. For chilling, a loaf tin or bowl works fine. Cover it in cling film so ice crystals don’t form.
This recipe makes about six scoops. Enough for a small family or a movie night. If you’d like to add extras, you can fold in chopped fruit or broken biscuits before freezing. That twist is entirely up to you.
Step-by-Step Guide
- First, combine milk and half the cream in a saucepan. Warm it gently over a medium-low flame. Don’t let it boil. You just want steam rising.
- Meanwhile, whisk sugar into the egg yolks until the mix is paler in tone. You’re aiming for a ribbon that holds a bit when the whisk is lifted.
- Next, temper the eggs. Dribble a little warm milk into the yolks while whisking. This stops the eggs from cooking too fast when mixed with the hot dairy.
- Then, pour the egg mix back into the saucepan. Stir constantly with a spatula, scraping the base. You’ll notice the mix thickening over a few minutes. Keep going until it coats your spoon like a thin custard.
- After, remove the pan from the heat. Sieve the mixture into the bowl. This filters out any cooked bits. Add the rest of the cream and vanilla extract. Stir gently.
- Finally, cool it quickly. Set the bowl in an ice bath or chill in the fridge. Once cool, transfer to your tin or bowl. Cover and freeze. After 10 minutes, stir it briskly to break any forming ice crystals. Freeze for another 10 minutes.
Tips for a Creamier Scoop
Warm the bowl and spoon briefly in hot water. This makes scooping smoother. Use full-fat dairy only. Lower fat can result in icy texture.
Low and slow is your friend. Take your time heating and stirring. Don’t hurry the custard. If you have a food-grade alcohol like vodka or liqueur, a splash can help keep the ice cream soft. No need for much—just a teaspoon. It won’t taste boozy, but it does help texture.
Possible Flavor Twists
Want to mix it up? Add:
- Mash in fresh berries and let them swirl through.
- Crumble shortbread or digestive biscuits for crunch.
- Stir in a ribbon of salted caramel sauce.
- Fold chopped roasted hazelnuts or pistachios.
Each addition brings a new twist, without much extra effort. Feel free to experiment.
Freezing & Serving
For best results, freeze just long enough to firm up. Leaving it overnight is fine. But do stir once or twice in the first hour. This keeps the texture creamy.
Once fully frozen, scoop it carefully. Let it sit a minute on the counter first. Serve in chilled bowls or cones. A small dust of cocoa or a drizzle of honey finishes it off nicely.
Why It Feels Luxurious
There’s something in stirring custard that feels rewarding. You’re not just mixing powder and water. You’re coaxing something delicate into life. That takes care and patience, just as any royal pastry might.
Yet, it’s all done in just 20 minutes of effort. The rest is waiting time. This is a treat that works for teatime, birthday fun or a quiet evening. And it feels like a royal indulgence.
Let’s Walk Through It
Start with cold ingredients. Measure cream, milk, sugar and yolks. Warm the dairy while whisking the yolks. Combine them slowly. Stir gently until the mix thickens. Keep your movements calm, like a chef at work.
Once it’s custard-like, you sieve it. This step shows care. Then cool and freeze. You’ll stir mid-freeze. After 20 minutes, you’ve got a scoopable delight.
What About Allergies?
If you avoid eggs, you can skip the yolks. You’ll lose some depth, though. You can thicken the dairy with a little cornflour. Whisk a teaspoon into cold milk before heating. It won’t be quite as lush, but still pleasant.
Dairy-free? Use coconut cream and almond milk. The base will taste different. But follow the same method. Use arrowroot instead of cornflour for thickening.
Storage Notes
Keep the ice cream in a sealed container. Over time, it may get icy on top. You can scrape away that part. Best eaten within a week. To refresh it, whip the surface with a spoon, then let it thaw gently. Once scoopable, serve as you like.
Why Prince William Would Approve
The recipe is clean and classic. It doesn’t hide in flavours. The vanilla sings. The custard base gives it weight. It’s grown-up, but not over the top. It’s simple, but made with care. That’s probably why it’s one of his favourites.
Even though he leads an active life, it’s easy to pause and enjoy this treat. It’s classic British at heart, but doesn’t feel old-fashioned. It’s just right for a palace or a family kitchen.
Final Thoughts
This is more than ice cream. It’s a moment of calm in a busy day. You spend 20 minutes. In return, you get a dessert that’s smooth, creamy and just a little bit special. And you’ll feel a bit like royalty while making it.
Give it a try this week. Invite friends or family to join. Scoop it into bowls. You might even hear a satisfied sigh or two. And you’ll know you made it yourself—in just 20 minutes.
Here’s to homemade ice cream and a taste of royal simplicity.
