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What better way to refresh yourself on a hot summer day than with a smooth, creamy homemade vanilla ice cream? It's very easy to make and super-flavored with vanilla. And best of all, you don't even need an ice cream maker to make it!
💙Why you'll love it
- Easy - I promise, it's a real cinch to make.
- Much better than store-bought ice cream, in which you can barely smell the vanilla…
- Better for your health - no additives, no preservatives, you can control the amount of sugar... Your health will thank you!
- Fun to make - believe me, you'll love making it, and it's so satisfying to taste it afterwards.
Table des matières
🍦Other refreshing snacks
🥛Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this delicious ice cream.
- Milk - I recommend whole milk, as it's important not to use semi-skimmed.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
🍫Variations
Feel free to adapt according to your tastes. I suggest several options:
- Chocolate chunks
- Salted caramel
- Red fruit coulis
- Oreos
- Cinnamon
- Matcha
This recipe has not been tested with other substitutions. If you try substituting ingredients, the result may not be as expected. Feel free to leave a comment below to let me know if it worked!
✨How to make this delicious vanilla ice cream?
Recipe details and quantities are in the recipe card below.
- In a bowl, use your electric stand mixer to beat the egg yolks and sugar until the mixture whitens (this may take 2-3 minutes).
- Meanwhile, bring your milk and cream to the boil with the split vanilla bean and seeds.
- As soon as it boils, turn off the heat.
- Let the vanilla mixture cool, remove the bean and then pour the mixture into the beaten eggs in 5-6 batches - this is very important, otherwise your eggs will cook.
- Return the mixture to the pan over low heat and stir with a spatula until the mixture thickens well. It may take a little while - it's good when it coats the back of a spoon.
- Let cool, then mix well and place in a mold. Leave to cool completely, then cover with cling film and chill in the fridge for 1 hour.
- Place in the freezer for 6 hours, covered with cling film, stirring every hour or until completely frozen. Enjoy!
👩🏻🍳Chef's tips
- Be sure to use the recommended ingredients - the fat content (whole milk + whole cream + egg yolks) stabilizes the ice cream. Don't change the ingredients!
- When adding the milk to the egg yolks/sugar - do so in several batches. This will temper the eggs - if you add too much at once, they may cook and your ice cream will be a failure.
- Don't skip the resting time in the fridge - a well-chilled mixture freezes better, and prevents ice crystals from forming.
- Make sure your freezer is at the right temperature, around -0,4°F/-18°C. If it's warmer, the mixture will take longer to freeze, which could lead to the formation of ice crystals in your ice cream.
- Stir well every hour to prevent ice crystals from forming.
- For easy serving, dip your ice-cream scoop into boiling water - it's so much easier!
❄️Storage
As there are no preservatives or additives, I recommend storing it for a maximum of 1 to 2 weeks in your freezer in an airtight container (crucial to prevent ice crystals from forming).
If you make this vanilla ice cream, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
The best homemade vanilla ice cream (without ice cream maker)
Ingredients
- 2 ½ cups whole milk
- 1 ½ cups heavy cream
- 1 large vanilla bean split in half
- 6 egg yolks
- ⅜ cups sugar
Instructions
- In a bowl, use your electric stand mixer to beat the egg yolks and sugar until the mixture whitens (this may take 2-3 minutes).
- Meanwhile, bring your milk and cream to the boil with the split vanilla bean and seeds. As soon as it boils, turn off the heat.
- Let the vanilla mixture cool, remove the bean and then pour the mixture into the beaten eggs in 5-6 batches - this is very important, otherwise your eggs will cook.
- Return the mixture to the pan over low heat and stir with a spatula until the mixture thickens well. It may take a little while - it's good when it coats the back of a spoon.
- Let cool, then mix well and place in a mold. Leave to cool completely, then cover with cling film and chill in the fridge for 1 hour.
- Place in the freezer for 6 hours, covered with cling film, stirring every hour or until completely frozen. Enjoy!
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