Ice Cream Without A Machine

Ice Cream Without A Machine | Ecency

Indulge in the creamy, rich flavors of homemade vanilla bean ice cream, all without needing an ice cream maker! This recipe guides you through creating a classic dessert with a custard base, subtly flavored with real vanilla bean. Whisking the mixture over an ice and rock salt bath thickens it to achieve that perfect scoopable texture in a short amount of time.

Ingredients

🍚 1 cup sugar
🥛 1 cup whole milk
🌱 1 vanilla bean, scraped for its seeds
🍳 3 egg yolks
🧴 2 cups heavy cream
🧂 Morton Ice Cream Salt, generous amount for the ice bath
❄️ Enough ice to fill a large bowl for two ice baths

Instructions

1- Prepare the Base:

Combine sugar and whole milk in a stainless steel saucepan equipped with volume markings.
Heat the mixture on a portable induction cooktop, whisking with a red-handled whisk until warm. Do not boil.

2- Flavor with Vanilla:

Slice the vanilla bean lengthwise and scrape out the seeds using a chef’s knife.
Incorporate the vanilla seeds into the warm milk mixture, whisking thoroughly.

3- Temper and Cook:

In a white ceramic ramekin, place the egg yolks.
Gradually add spoonfuls of warm milk to the yolks, whisking vigorously to temper.
Combine the tempered yolk mixture back into the saucepan.
Continue heating and whisking until the mixture thickens slightly to a custard consistency.

4- Strain and Cool:

Remove the saucepan from heat and strain the mixture through a fine mesh strainer with a red rim, into a stainless steel mixing bowl.
Set this bowl over an ice bath made in a larger pot or bowl filled with ice and water to cool completely.

5- Add Cream and Thicken:

Mix in the heavy cream using a spatula.
Prepare another large stainless steel bowl with ice and add Morton Ice Cream Salt generously.
Set the mixing bowl on this salted ice bath and whisk vigorously until the mixture thickens to a soft, scoopable texture.

6- Freeze and Serve:

Transfer to the freezer for about 20 minutes to firm up.
Prior to serving, scoop the ice cream into waffle cones using a metal ice cream scoop with a black handle.

Prep Time: Approximately 10-15 minutes
Cook Time: Approximately 20 minutes
Total Time: Approximately 30-35 minutes
Servings: Unspecified
Calories per Serving: Unspecified
Proteins per Serving: Unspecified
Fats per Serving: Unspecified
Carbohydrates per Serving: Unspecified
Equipment: