The No-Churn Vanilla Ice Cream Secret That Is Way Creamier Than Any Store-Bought Brand
This creamiest vanilla scoop that will make you completely redefine what a perfect homemade frozen dessert should taste like.
Even though premium vanilla ice cream with that signature silky texture is usually seen as a gourmet luxury that requires expensive ice cream makers and culinary expertise, creating a rich summer treat in your own kitchen is actually surprisingly effortless.
Just combine aromatic vanilla, fine sugar, and gently warmed cream to get a velvety, cloud-soft scoop that will easily outshine any store-bought tub.
Ingredients: 1 liter of 33–35% heavy cream, 170 g of powdered sugar, 8 egg yolks, 2 vanilla beans.
Slice the vanilla beans lengthwise with a sharp knife and scrape out the seeds.
Pour the cream into a heavy saucepan, add the vanilla seeds and beans, and heat the mixture without bringing it to a boil.
Beat the egg yolks and sugar in a mixer for 6–8 minutes until the mixture is light and thick.
Pour some of the warm cream into the egg yolk and sugar mixture and stir, then pour in the remaining cream and stir again.
Pour the egg yolk and cream mixture into a saucepan and, stirring constantly, bring to a boil over low heat. When the mixture thickens, immediately remove from heat and let cool.
Pour the cooled mixture into a plastic container with a lid and place in the freezer for 6–8 hours. Stir the ice cream with a wooden spoon every hour, or use an ice cream maker.
