Vanilla Bean Ice Cream (Eggless)
Here's a simple and delicious recipe for Vanilla Bean Ice Cream (without egg) that's perfect for a creamy and rich dessert.
Equipment
- 1 Medium saucepan
- 1 mixing bowl
- 1 Whisk
- 1 Ice cream maker
- 1 Plastic wrap
- 1 Freezer-safe container with lid
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- A pinch of salt
Instructions
- Prepare Vanilla Base:In a medium saucepan, combine the heavy cream, whole milk, and sugar. Stir over medium heat until the sugar fully dissolves (about 5 minutes). Make sure the mixture does not boil.If using a vanilla bean, split it open lengthwise, scrape out the seeds, and add both the seeds and the pod to the mixture. For vanilla extract, add it after heating.
- Infuse Vanilla:Allow the mixture to simmer gently for a minute, then remove from heat. Let it steep for 20–30 minutes, allowing the vanilla bean flavor to infuse.
- Cool the Mixture:Remove the vanilla bean pod, cover the mixture with plastic wrap, and refrigerate for at least 4 hours (or overnight) until thoroughly chilled.
- Churn the Ice Cream:Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20 minutes for a soft-serve consistency.
- Freeze Until Firm:Transfer the churned ice cream into a freezer-safe container, smooth the top, and cover with a lid. Freeze for an additional 2–3 hours until firm.
- Serve and Enjoy:Scoop the ice cream into bowls or cones and enjoy your homemade vanilla bean ice cream!
Notes
Tips
- For a more intense vanilla flavor, use both the vanilla bean and a bit of vanilla extract.
- You can add mix-ins (chocolate chips, nuts) at the end of churning for a personalized twist.