This vanilla ice cream recipe makes something that’s as tasty as the old-fashioned homemade classic. And it’s easily adaptable to be obscenely rich or not. And you can make it without an ice cream maker. Here’s how.
This old-fashioned homemade vanilla ice cream offers basic proportions of ingredients but suggests variations that allow you to make it obscenely rich and indulgent or a little less rich but satisfying nonetheless. All you have to do is tweak the number of yolks and the type of milk or cream. (Next time you complain about having extra egg yolks from a meringue or angel food cake, consider this recipe their destination.) Such exquisite brilliance.–Renee Schettler
Can I make this vanilla ice cream without an ice cream maker?
Until we’d read this recipe, those of us who are bereft of an ice cream maker had always resorted to pouting when we read ice cream recipes. But thanks to author Elsa Petersen-Schepelern, we can do otherwise. Just freeze the ice cream mixture in a stainless-steel bowl until it’s partially frozen, then blend it in a food processor or beat the mixture with a fork until it’s smooth. And then refreeze. The more times you repeat the freezing and processing, the smoother the resulting mixture. (Yes, we tried this. Repeatedly. And yes, it actually works. (Depending on the temperature of your freezer, it may be a little more like a milkshake in terms of texture, but nonetheless life-changing—or at least immensely satiating—in terms of taste.) No ice cream maker? No problem.
Rich Vanilla Ice Cream
- Quick Glance
- 30 M
- 30 M
- Makes 12 (1/2-cup) servings
Special Equipment: Ice cream maker
IngredientsEmail Grocery List
You can fancy up this old-fashioned homemade vanilla ice cream recipe however you deem fit, adding pistachios, crystallized ginger, an extra dose of vanilla, caramel swirls, or countless other flavorings. Simply stir them in just before churning. Here, a couple basic suggestions, just to get your creativity started…
- Rich Strawberry Ice Cream
Add 1 cup mashed fresh strawberries or 1/2 cup strawberry sauce and churn according to the manufacturer’s directions.
- Rich Chocolate Ice Cream
Melt 4 to 5 squares unsweetened chocolate in a heatproof bowl set over simmering water. Alternatively, microwave at medium in short 30 second bursts (about 2 minutes in all) until melted. Stir a little of the Rich Vanilla Ice Cream mixture into the chocolate, then stir the chocolate back into the custard. If you wish, add 3 extra squares of chocolate, grated by hand or in a blender. Churn according to the manufacturer’s directions.
Recipe Testers Reviews
This is a very rich and creamy homemade vanilla ice cream that’s simple to make. I chose to use whole milk and all of the suggested egg yolks. I also added about 1/2 tablespoon more vanilla than suggested plus one vanilla bean that I slit open and then scraped the seeds of the pod into the custard.
It’s a great accompaniment to cobblers, crisps, or your favorite fruit pie recipe. Can’t wait to try this again with the strawberry variation.
I confess, I don’t like vanilla ice cream to be ridiculously rich. I crave a rich creaminess, yes, but not a frozen custard. I want to taste vanilla, not egg yolks. So although I was skeptical of the bare-bones approach in this recipe, I followed it at its most spare, using just the minimum requisite of egg yolks and whole milk. And it was so lovely that I promptly made a second batch. It was bliss and it smacked of unobfuscated vanilla.
It wasn’t the hard ice cream of my childhood, the kind that makes your shoulder ache as you scoop it up. Instead it had a slight milkshake-y quality to it. But I suspect that has more to do with our freezer, which doesn’t get terribly cold. I’ve since tried it using half milk and half cream and found it to be just as lovely. A keeper, without a doubt.