The best recipe for homemade vanilla ice-cream, ever! This recipe has no eggs and is made with an ice-cream maker. The ice-cream is super creamy and tasty and comes together very easily with just 5 basic ingredients.
I am a mother of 3 boys and every month we have a full moon ice-cream tradition. I will check the calendar when there is going to be a full moon and then make this homemade vanilla ice-cream and we will all head outside, watch the moon rise and savor each spoon of delicious ice-cream! Yum!!
Overview of how to make Homemade vanilla ice-cream
- Gather ingredients and place the cream, milk, sugar and salt in a heavy-bottomed saucepan.
- Place on medium heat and stir consistently to dissolve the sugar
- Remove from heat and add the vanilla extract or vanilla seeds and stir through
- Chill the ice-cream mixture in the fridge
- Chill the removable bowl from the ice-cream machine for 6-12 hours
- Get the ice-cream machine ready according to directions of your machine – remember to place the chilled bowl back in the machine
- Add the chilled ice-cream mixture and start churning! Churn until thickened – about 20-30 minutes depending on your machine.
Ingredients
Cream
Use pouring or whipping cream. You just want something with a fat content of about 30-40%
Milk
Use whole (full-cream) milk. If you like you could use half-and-half for an even richer ice-cream but it is not necessary as this recipe still has a lot of cream and the proportions are correct.
Sugar
We want to add sweetness to the ice-cream and you can use cane sugar, castor sugar or even powdered sugar however this recipe calls for castor sugar which is a nice medium size to dissolve into the milk.
Salt
Salt helps to prevent ice crystal formation in the ice-cream so don’t leave this part out.
Vanilla
Vanilla Extract or vanilla seeds impart the wonderful flavor to Vanilla Ice-Cream. The seeds offer a more authentic flavor but the vanilla extract is not far behind and will still give the ice-cream a rich vanilla flavor.
Why don’t You Use Eggs?
Although a lot of ice-creams start off with a custard base to make hte ice-creams thicker and creamier, I prefer to keep my ice-cream simple and fuss-free and I find this recipe does exactly that, without using eggs.