Homemade vanilla ice cream recipe without machine
Learn how to make homemade vanilla ice cream with creamy texture and no milky taste. It's like an old-fashioned recipe but without a machine.
Servings: 20 scoops
Calories: 203kcal
Ingredients
For the custard cream:
- ⅓ cup (70 grams) sugar
- 4 teaspoons (10 grams) cornstarch
- 2 egg yolks
- ¾ cups (180 grams) heavy cream, 35% fat
For the ice cream base:
- 1 can (400 grams) sweetened condensed milk
- 2 cups (480 grams) very cold heavy cream, 35% fat
- 2 tablespoons (30 grams) brandy, cognac, rum or vodka
- a pinch of salt
- 2-3 teaspoons (8-12 grams) vanilla extract
Instructions
- Make the custard: Transfer the sugar and the cornstarch to a small pot or saucepan and stir to combine. Add the yolks and the cream and mix with a whisk. Cook over medium heat, stirring constantly, until the cream thickens and starts to bubble.Transfer the custard to a bowl, add the sweet condensed milk and mix well. Cover with a lid or plastic wrap and transfer it to the fridge until cold (about 2 hours).
- Make the ice cream base: Pour the cold cream to the bowl of your electric mixer and beat until medium stiff peaks form. Add the alcohol, the salt and the vanilla and beat until combined.
- Make the ice cream: Add the custard mixture to the ice cream base in three additions, beating well after each addition until you get a fluffy mixture.
- Freeze: Transfer the ice cream to a freezer safe container and cover with plastic wrap. Freeze for at least 8 hours or overnight. Scoop and eat!
Video
Notes
- 1 scoop is about ¼ cup or 60ml.
- Chill the bowl of your mixer in the fridge for the heavy cream to whip faster.
- Leftover egg whites freeze very well. Thaw them in the refrigerator overnight and use them in omelets or dessert recipes like this white chocolate vanilla cake and these Italian almond cookies (soft amaretti).
- If your freezer is too strong, let the ice cream rest at room temperature for 5-10 minutes before serving.
Nutrition
Calories: 203kcal
