Enjoy homemade vanilla ice cream without cooking the eggs. Just the way is it supposed to be made. This easy treat is slow churned in an ice cream maker for the creamiest ice cream in town!
This easy, no-cook ice cream recipe is has never let’s me down. Make it the day before or early in the morning to allow time to harden in the freezer.
Classic Homemade Vanilla Ice Cream
I love making homemade ice cream. It is simple to make and so much easier now that I have the Kitchen Aid ice cream bowl attachment! We love using this classic vanilla base as the start of a lot of our ice creams.
Adapt it your way
The best part is that you can add just about any mix-in of fruits or flavors we want. Want some chocolate chips? Done! Want some fresh fruit? Okay! Want to add some Reese’s Peanut Butter Cups? Can do!
Use mint or lemon or even bubble gum flavors to have some fun.
Did you know that vanilla ice cream is the most popular flavor? It’s true!
Most people that I have talked to have their favorite way of enjoying their favorite flavor – by cup, sugar cone, cake cone or waffle cone. With or without syrups or sprinkles. And even what day of the week they enjoy it – most ice cream sales are on Sunday (go figure!)
Short history of ice cream
A similar version of “ice cream” was enjoyed by ancient Romans, and it’s believed that Marco Polo brought an early version of ice cream from China back to Europe. So, people for eons have been enjoying some sort of sweet, frozen dessert.
Vanilla Flavors
For my ice cream base, I like to see actual vanilla beans in the mixture, the real ones. They are the real deal and make a big difference in taste!
If you cannot get a hand on vanilla pods, choose high quality Vanilla Bean Paste. This stuff isn’t cheap, but it’s better than basic extract. You can also experiment with different vanilla profiles. Have you ever had Mexican Vanilla? It truly does have a different taste to it.
Turn the basic scoop into a sundae treat with adding chocolate, sprinkles and a cherry on top!
Doesn’t everything taste better with sprinkles and a cherry?
Now go grab the kids and their favorite ice cream toppers. Make one batch and divide it into different flavors, so everyone can enjoy their favorite ice cream flavor tonight!
Ice Cream Toppings
This Classic Vanilla Base is being used in my Peaches and Cream Ice Cream recipe, my Cherry Garcia Ice Cream recipe and my Strawberry Banana Ice Cream. Have fun and enjoy this easy recipe.
Ingredients
- 2 eggs
- ¾ cup powdered sugar
- 2 cups heavy cream
- 1 cup whole milk
- 2 pods Vanilla Beans or 1 tblsp vanilla paste
Instructions
- Pour the heavy cream into a small cooking pot and heat it, until it starts steaming. Do not let it come to a boil. Slit open the vanilla beans, scrape the insides into the heavy cream, and add the empty pods as well. Let the cream infuse like this for 10 minutes.Put it aside to cool. If you use vanilla paste, skip this step.
- Separate the eggs and put the yolks in a bowl. Whisk the egg yolks until light and fluffy – approximately 2 mins with a hand mixer.
- Whisk in ¾ cup powdered sugar a 1/4 at a time until completely blended.
- Take the vanilla beans out of the cooled heavy cream. Whisk in the cream and 1 cup whole milk. ( If using vanilla paste, add it now)
- Transfer the ice cream mixture into an ice cream maker and follow the manufacturers instructions and churn the ice cream. If you are adding any mix-ins, now is the time to do it.
- When the ice cream is done it should be doubled in volume. Transfer to a freezer safe container and freeze for at least 6 hours.
Nutrition
Nutrition information isn’t always accurate.
Equipment
Recipe Video
A few of my blogger friends have some great suggestions for ice cream toppers :
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I know you make some for us next time we are in WV!!! Sounds very yummy….
Can't wait to get a kitchen aid so I can make some homemade ice cream
I have made this twice & my family LOVES it! My husband was in the DQ business & even he thinks it is GREAT! I added some heath pieces once and peanut butter cups the next. I can’t wait to make more!
That’s GREAT! So glad that everyone loves it.
Thank you for sharing this knowledge. When you say a cup is of howmany mills?
no clue. 1 Cup of liquid = 8oz.
what speed do you turn the mixer on?
Low. Keep it on the lowest setting while using the ice cream machine. It’ll take 30 minutes to thicken and come to a soft serve consistency.
Thank you for the recipe! This ice cream is very good! Will be making it again
It’s so simple and easy to make. It’s a great base for every type of addition.
I have a question. How safe is this recipe using eggs without cooking? I’m sure it tastes great like all your other recipes. But when I hear eggs and no cooking I get a little nervous
If you’re not comfortable with the uncooked eggs, you can use egg beaters in a carton or Egglands Best – both are pasteurized and won’t have to worry about it. I’ve never had any issues and feed it to my family all the time. Enjoy!
Thank you
Isn’t eating raw eggs rather playing with fire?
In all my years making ice cream this way, I’ve never gotten sick. If you are worried about it, use eggs that are pasteurized like Eggland’s Best or use egg substitute in a carton. Hope that helps.