Eggless Vanilla Icecream by DK on Jun 10, 2014
Ice cream. Do I even need to say anything more? Oh yes, Homemade Ice cream. Doesn't it sound even better? It does, isn't it. Wait, there's more. How about Eggless Homemade Icecream? Did I just send some of you into ecstasy? I knew it :) OK then how about - Raw, Eggless, Homemade Vanilla Icecream? OK, OK - before you throw up your hands in agony, let me move on :)
My family consumes eggs of course, but I tend to make this one more often than not. You might raise your eyebrows at my reason but well - ahem, this is so much easier to make. The custard styled icecreams tend to take some prep work which I am, quite frankly, lazy to do except when an occasion demands it. For our own whims and fancy type desserts, I tend to keep it simple. This is quick to put together and even simpler if you own an icecream maker.
But even if you don't have one, its doable. Please refer my instructions at step 11 detailing making this without a machine. Vanilla Bean is not something I keep in my pantry hence an extract is perfect in this. But, for the purists, you can steep the real bean in the milk and make this icecream as well. Very creamy, rich and velvety icecream with deep vanilla flavor right in your freezer with hardly any effort, is definitely possible. Summer heat is not so bothersome anymore :)
- Cook time:
- Prep time:
- Serves: 8+ people
- Yields: Makes 5 cups (ten 1/2 -cup servings)
Ingredients
- 1 cup Whole Milk, or see Tips
- 2 cups Heavy Cream, or see Tips
- 3/4 cup granulated Sugar, see Tips
- Pinch of Sea Salt
- 1 tbsp pure Vanilla Extract
Tips
1. Whole Milk and Cream: Instead of whole milk you can substitute reduced fat/low fat milk instead. Instead of cream, try half and half. Or try 1 cup cream and 1 cup additional milk. Making lower fat substitutions is easy, but keep in mind that such replacement will affect the texture and the creaminess of the end product. I have used Raw Milk and Raw Cream to make this recipe - hence this icecream is a raw product.
2. Sugar: I use Organic Cane sugar.
2. Sugar: I use Organic Cane sugar.
Method
1.
In a bowl combine the milk, sugar and salt and whisk until combined and sugar dissolved.
2.
Stir in the heavy cream
3.
followed by the vanilla extract.
4.
Whisk until combined
5.
and then cover the bowl. I use a plastic wrap. Refrigerate this mixture for at least 1-2 hours
6.
Switch on your icecream maker, if using. If you don't posses a machine refer step 11 for details. Follow your ice maker's instructions to prepare the icecream.
7.
Mine instructs to pour the chilled mixture into the running machine
8.
and to churn it for around 15-20 minutes.
9.
The resultant icecream will be soft with a creamy texture.
10.
For a firmer consistency, I transfer this to a freezer proof container and freeze it for around 2 hours.
11.
How to make this without an icecream maker: Pour your prepared icecream mixture in a freezer proof container and place it in the freezer. At around 45 minutes mark, remove the container. If the mixture starts freezing around the edges, then quickly using a spatula ,stir it vigorously until it breaks up any frozen sections. Place it back in the freezer. Do this another 3-4 times every 30 minutes (so total time 2-3 hours). Then freeze until ready to serve.
The point of this exercise is to break up any crystals from forming in your icecream instead of the soft creamy texture. I enjoyed my dollop of icecream with a little spoonful of homemade Cherry and Almond Jam.
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Ideal Accompaniments
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Recipe Reference
recipe courtesy from my cuisinart icecream machine's manual
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28 Comments
By Loveicecream on Dec 21, 2016
I love your recipe because it is simple and easy to follow.
I wanted to ask if it is essential to use vanilla extract and heavy cream.
If it is essential to use heavy cream can you use sweetened condensed milk then whisk it to make it a bit fluffy and use that instead.
If it is essential to use vanilla extract can you use something else instead?
Please reply soon and thank you for the wonderful recipe.
Vanilla extract because this is "Vanilla" Ice Cream, hence the necessity of adding the flavor. Ice cream as the name already suggests is based on cream thereby needing the Heavy Cream. You can use condensed milk to make something similar - popularly known as Kulfi in India. Pls refer this post --> http://chefinyou.com/2010/05/27/mango-kulfi-recipe/ --DK
By jim smith on Aug 5, 2016
just wrote down your recipe, will try it this sunday, aug 7, 2016
By Neeru jain on Aug 1, 2016
Nice ice cream. Plz send some more ice cream recipes by this method.
By Sara on Jun 2, 2016
I'm sure this is delicious ice cream, but it's also very heavy ice cream. Haagen Dazs has the highest butter fat of any major ice cream brand at 17%. This ice cream must have upward of 30% milk fat. (Heavy cream is 38% and that's 2/3 of the liquid ingredients). I'd like to see a recipe for a lighter variety. It's definitely possible to make a delicious but lighter frozen treat.
This recipe did not claim to be "light" hence not. But if you want to make it lighter, I think a combo of fat free evaporated milk along with some half and half can make for a decent sub although in that case some eggs if added would add to creamy richness. --DK
By Honey on Apr 17, 2016
Thank you. I have been searching for an eggless recipe for days as my first attempt at any icecream was the custard base which turned out terrible. I stumbled upon this and it was awesome first time. My husband who doesn't normally like sweet things was really impressed. I used my Kenwood stand mixer and whisked all the ingredients together until it was firming up then put it in the fridge for an hour before churning in the ice cream maker bowl for my Kenwood Chef. I used 1 Tsp Vanilla and I Tsp Almond extract. It turned out great. I did make pecan and almond butterscotch pieces a few days ago for the custard ice cream thatbi kept aside and added these almost 5 mins before the end so they mixed in really well. Just lovely! Thanks so much for sharing - my children and our sweet tooth (teeth?) appreciate it!
I am so glad to hear that. Thank you :) --DK
By Vidhi on Apr 8, 2016
I would like to know if I can use heavy whipping cream instead of heavy cream
They both are one and same. So yes. --DK
By Chhavi on Feb 16, 2016
Nice recipe:):) Can you please share the brand of icecream maker used?
By Kelly Manichanh on Nov 17, 2015
I would try your recipe. How I make ice cream is with the zip lock method.
By Sam May on Sep 19, 2015
Looks delicious! I shall be making it tmrw!!
By Valerie Budge on Jul 11, 2015
:) Love this recipe and have added it to my favourites/bookmark. I now looking for chocolate and coffee recipes. Thank you so much!
By yurpi on Jun 14, 2015
i loved this ice-cream . can u tell me how to make strawberry and chocolate ice-creams. :-D :) :wink:
I already them in the site. PLease search for it using the search bar. --DK
By yurpi on Jun 14, 2015
i loved this icecream it was truly amazing can you post me strawberry aND chocolate icecrea :-o :-P :)
By Neil on May 25, 2015
Thanks for the recipe! I added some crushed pineapple, though not enough..also thinking next time half way through to mix & bring 'up' the pineapple so it's not all at the bottom. Also, I may try with half & half next time as mine turned out tasting a bit like whipped cream :-)
By :-) on Dec 21, 2014
I made it and I loved it... I ran out of heavy cream (half a cup) so I put half a cup of milk in. I think it's because I didn't have the right amount but the vanilla was strong (that's ok) It came out REALLY good. :-D :-D
By yummy on Dec 9, 2014
:roll: 8-O luv it
By yummy on Dec 9, 2014
:mrgreen: luv it! :evil: :twisted: 8-O :roll:
By mahima on Oct 18, 2014
Luvd it v mch...cn yu gve mor tips for making differnt types of ice cream
By mahima on Oct 18, 2014
I luvd it v mch...cn yu gve me more tips of making differnt varites of Ice cream
By mahima on Oct 18, 2014
I luvd it very mch...can you give me more tips of makin different types
By mahima on Oct 18, 2014
I luvd ds ice cream verymch
By subhadra on Sep 10, 2014
Hi , I tried today this ice cream , I see that after putting into the freezer , after 1 hr it is still liquidy , do you think its ok or it takes some time to freeze??
By Asmi on Jun 17, 2014
Hi DK, this recipe is really simple and eggless and gelatin free..yay!! Cant wait to try it out. Can I make a coconut flavored ice cream with the same recipe by using coconut milk instead of the heavy cream? Thanks!
By Durga on Jun 13, 2014
Wonderful recipe. Will make soon, even though summer is gone from the streets of Bangalore already. And nice idea, putting the dates on the Jam bottle. Gives me ideas for my home made pickle/pulikaachal jars. Thanks for the tip. :-D
By vanamala on Jun 11, 2014
wow, yummy ice cream
By traditionallymodernfood on Jun 10, 2014
Yummy:)perfect summer dessert
By seema p on Jun 10, 2014
where can I buy ice cream maker??
By purvi on Jun 10, 2014
wow, thnku so mch...i vil defintly try dizzz one :) bt can u plzzzzz post a eggless chocolate icecream...i just love chocolate icecream...:-D
By Teresa Williamson on Oct 1, 2018