Homemade Vanilla Ice Cream Recipe – No Machine Required!
In our efforts to down size and live a more simple life, we have purged a lot of unused, or barely used items in our house over the last several years. One of those items was an ice cream maker. It held no special meaning to us, we hardly used it, and it was just another item in our pantry that collected dust. Off it went into the annual family yard sale!
Now, if we want to make our own ice cream, we do it without any machine – including the famous ‘ball’ ice cream method that became popular a few years back. It is truly simple to make your own ice cream with very little effort and tools.
And once you make your own, you will forget about buying it at the store! It’s that good!
I have included how to make basic vanilla ice cream, but feel free to add whatever you like to make it your own! Chocolate, birthday cake, lemon, caramel, pecans…..the possibilities are endless.
Homemade Vanilla Ice Cream Recipe
Ingredients:
2 large whole eggs
4 large egg yolks
½ cup sugar
1/4 teaspoon salt
1 vanilla bean
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Instructions:
1. Prepare an ice bath by adding ice and water to a large stainless bowl. The top part of your double broiler must be able to fit down half way into the ice water.
2. Place the eggs, yolks, salt and ½ cup of sugar in double broiler. Place on medium heat. Split the vanilla bean lengthwise and scrape the insides of both sides. Place the scraped portions in the mixture along with actual vanilla bean.
3. Heat mixture for approximately 10 minutes, whisking constantly! (If you don’t, you will end up with scrambled eggs!) Keep stirring until the temperature reaches 160 degrees F.
4. Immediately remove from the heat and place the pot into the ice bath and let cool.
5. In a separate medium-sized bowl, combine the heavy cream, 2 tablespoons of sugar and vanilla extract. Beat until frothy and soft peaks form.
6. Remove the cooled custard from the ice bath. Add in 1/3 of the heavy cream mixture to combine. Fold the remaining cream into the custard.
7. Place the final mixture into a container. Place plastic wrap directly on top of the custard to prevent a layer of ‘skin’ from forming.
8. Freeze for 4-6 hours until hardened.
Enjoy!
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Mary and Jim
What hapens to the vanilla bean? Does it desolve or do you have to remove it at some point?
Do you remove the bean? Or is it just a little treat for somebody…. 🙂
It is nice to have a recipe the requires no machine, though ever since I got my hard ice cream machine I have never looked back. This would be great for camping if there is lots of ice and a flame.
Wow….you guys must be rich if you can afford a whole vanilla bean for about a pint of ice cream! Those suckers go for about $12 apiece around here so that makes for mighty expensive ice cream, especially when I can get 1 1/2 quarts at Fred Meyer for $2.50.
Sounds delicious — how much does it make — about a pint — and can you successfully double or triple the receipe?
Joyce, I don’t know where you are buying Vanilla beans, but beanilla.com has them for much cheaper–10 Madagascar Bourbon Vanilla beans for 10.99.
Wow that looks amazing. Going to have to try it this weekend! Thanks for sharing! –BJ http://www.sekulafamilyfarms.com
When Mary made it – it was devoured in about 15 minutes by the kids 🙂