When I first came across this idea of vanilla ice cream without eggs, I scoffed. What? No custard? No straining? This just can’t be any good.
Well, I was wrong. This may be the best vanilla ice cream I’ve ever had. Seriously. It’s also highly addictive. Just a fair warning before you go and make it yourself.
I’ve made it using various portions of cream to half and half, but total immersion into creamery seems to suit our family the best. Yes, it is delicious. Yes, it is rich. No, it is not low-cal.
But this is ice cream after all. So sit back and enjoy. Do not send me comments about the fat content. Just let me wallow in its decadence.
Life is short.
Vanilla Ice Cream
1 quart heavy whipping cream
2/3 cup granulated sugar
1 Tablespoon pure vanilla extract
1 vanilla bean, scraped, reserving the seeds (or add in more vanilla extract to suit your taste)
2/3 cup granulated sugar
1 Tablespoon pure vanilla extract
1 vanilla bean, scraped, reserving the seeds (or add in more vanilla extract to suit your taste)
Heat the whipping cream and sugar over medium-low heat until the sugar is completely dissolved. Add in the seeds from the vanilla bean (save the pod for another use – I like to put mine in a jar of sugar and make vanilla sugar.). Allow to steep until it cools then chill. You can strain out the seeds if you desire; I usually leave them in. Chill overnight.
Freeze according to your freezer manufacturer’s recommendations. Store in an airtight container and freeze several hours, before serving.
If it is stored for several days in the freezer, allow it to soften somewhat before serving.
This makes a creamy, slightly decadent, vanilla ice cream. Our whole family loves it, and it could not be any easier.
Adapted from Ina Garten, Barefoot Contessa
No custard needed, yay!
Hi Debbie, I love homemade ice cream but usually custard base. Yours look absolutely delicious. Thanks for sharing the simple recipe.
Have a nice day.
Hi Debbie,
This looks delicious. We love homemade ice cream. Thanks so much for sharing it at this weeks Wednesday’s Adorned From Above Link Party.
Have a great weekend.
Debi and Charly
Your recipe is awesome and thank you so much for sharing it with Full Plate Thursday. Have a great week and come back soon!
Miz Helen