Video summary

Phil Vickery's Easy Home-Made Ice Cream is Best Holly's 'Ever Tasted' | This Morning

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Phil Vickery (appearing on This Morning). No other external sources referenced.

Core Ice Cream Method (No-Churn; Sugar Syrup + Egg Yolks “Sabio” Base)

Ingredients (quantities provided)

  • Caster sugar: 300 g
  • Water: 150 g
  • Egg yolks: unspecified quantity (enough for whisking; cooked with the syrup)
  • Double cream: whipped to soft peaks (quantity unspecified)

Equipment / Prep

  • Saucepan (for sugar syrup)
  • Whisk (for egg yolks)
  • Bowl (for whipping cream)
  • Freezer-proof dish/container

Step-by-Step

  1. Make the sugar syrup

    • Combine 300 g caster sugar + 150 g water in a pan.
    • Boil for 5 minutes.
    • Texture cue: syrup reaches around 116°C for the right consistency.
    • Timing cue: at about the 3-minute stage, begin whisking the egg yolks.

  2. Temper/cook the yolks with hot syrup

    • Gently pour the hot sugar syrup into the egg yolks.
    • Technique cue: syrup is very hot—be careful (it can burn).
    • Whisk until voluminous, then continue whisking until it goes cold.
    • Result: a cooked, thickened base he calls “sabio.”

  3. Combine with whipped double cream

    • Fold/bring together sabio with soft-whipped double cream.
    • Technique cue: cream should be still falling off the spatula—don’t overwhip, or it can turn to butter and freeze into buttery globules.
    • Final base: no ice cream machine needed.

  4. Add mix-ins / create a flavor swirl

    • Split the base: half into a freezer-proof dish.
    • Add fruit mixture (e.g., raspberry / fruit of the forests).
    • Swirl through to create raspberry ripple.
    • Add remaining base on top and swirl again.
    • Freeze: best overnight; also stated to keep weeks and weeks in the freezer.

Variation 1: Raspberry Ripple (Swirl Fruit Through the Base)

Ingredients

  • Fruit/raspberry mixture: amount/type unspecified (“raspberry or fruit of the forests or whatever you’ve got”)

Method Cues

  • Swirl fruit through half the base, add the rest, then swirl again for ripple.
  • Freeze as above (overnight recommended).

Variation 2: Condensed Milk + Honey Base (No-Churn; Softer Texture)

Ingredients (quantities provided where possible)

  • Condensed milk: 1 can, ~385 g
  • Honey: added (amount not specified; increases sugar)
  • Vanilla extract: 1 tablespoon
  • Double cream: same amount as in the other method (quantity not specified)

Method / Technique Cues

  1. Mix condensed milk + honey (adds sugar for the softer mouthfeel).
  2. Add vanilla extract.
  3. Combine with double cream
    • Use double cream, not “whipping cream” (fat content affects softness).
  4. Whisk together brutally for this version (rather than gentle folding).
  5. Pour into dish and freeze as above.

Variation Callout: Honeycomb

  • He also freezes a honeycomb version using the same condensed-milk base.
  • Honeycomb bars coated in chocolate
    • Chop and/or cut in half, then re-coat in chocolate to keep the crunch.
    • Note: honeycomb can weep.

Variation 3: Mint Chocolate Chip

Ingredients

  • After Eight mints: chopped
  • Peppermint extract or peppermint liqueur (amount not specified)

Method Cue

  • Uses the same base as the condensed-milk method, then folds in the mint mixture.

Chef Tips & Technique Warnings

  • Texture & crystallisation: sugar syrup (and alcohol, if added) help prevent crystalliness.
  • Boiling time matters: syrup must boil 5 minutes to develop the right consistency.
  • Tempering step: start whisking yolks at the 3-minute point; pour syrup in carefully.
  • Avoid overwhipping cream: overwhipped cream can become butter, leading to buttery frozen globules.
  • Alcohol note (if adding): cut the sugar down slightly if adding alcohol (e.g., rum/raisin), because alcohol can make the mix too runny to set.

Serving / Presentation Notes

  • He shows finished textures:
    • Raspberry ripple: ripple visible in the swirl
    • Honeycomb: “slightly softer” but crunch preserved
    • Mint chocolate chip: references “after eight” crunch
  • A light segment critique: ice-cream-shop comparisons are more about serving size, not recipe accuracy.

Additional Flavor Ideas Mentioned (No Detailed Recipes)

  • Black currant (swirled/spoiled through)
  • Fresh strawberry puree
  • Canned strawberries liquidised
  • Strawberry syrup (reliable option)
  • Fruit generally: “anything you like” can be added to the base

Freezer Yogurt Mention (Very Brief)

  • He says he can do frozen yogurt later.
  • Mentions:
    • “takes five” (time not fully specified)
    • Example: a bag of mango and frozen liquid yogurt (quantities not provided)

Original video