This is a traditional vanilla ice cream recipe, made with a custard base. That is, you heat up some single cream and whisk it into some custard powder, vanilla essence, sugar and egg yolks. Whipped double cream is then folded into the custard, before being placed in the freezer. I cheated somewhat and used my ice cream maker, rather than wait 5 hours for it to freeze.
Easy enough, though due to an almost lifelong aversion to custard, the custard taste of this ice cream put me off a little. I can really recommend Mary Berry’s homemade ice cream recipe, which uses whole eggs and no custard powder. It’s also easy to make without an ice cream maker; you just pour it into a plastic container and freeze it, and it’s still super creamy without any further whisking.