Homemade Vanilla Ice Cream
An Old-Fashioned Homemade Vanilla Ice Cream made without an ice cream maker and no condensed milk, a indulgent summer treat that is so easy to make from natural ingredients. The best dessert had to have the best flavour in the world. This no-churn ice cream is by far my favourite.
Servings: 8 scoops
Calories: 214kcal
Ingredients
- 300 ml full-fat milk
- 300 ml double cream (heavy cream)
- 3 egg yolks
- ¼ cup granulated sugar
- 1 vanilla pod
Instructions
- Beat the egg yolks with the granulated sugar until you get a pale yellow colour.
- Separately, bring the milk, double cream, the seeds from the vanilla pod to a boil, then pour the mixture over the eggs whisking continuously, in order to avoid the eggs from scrambling.
- Transfer the whole mixture back to the pan, and cook on a low heat whisking again until it thickens slightly.
- Do not overcook, as the mixture will curdle, to test if it is ready, see if it coats the back of a spoon, if it does, take it off the heat and leave to cool completely.
- Transfer to an air-tight plastic container and freeze for at least 6 hours. You can stir the ice cream from time to time in order to ensure there are no ice particles forming, the ice cream will be creamy and easy to scoop.
Video
Notes
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
- To avoid ice particles forming, all you have to do is stir the ice cream a few times before it freezes, and that's it.
Nutrition
Calories: 214kcal | Carbohydrates: 12g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 53mg | Potassium: 100mg | Sugar: 11g | Vitamin A: 700IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 0.3mg