This is the easiest recipe for homemade vanilla ice cream you can ever get. No need for an ice cream maker, or for churning every half an hour. All you have to do is to wait for the hours to pass to be able to enjoy a creamy, smooth, delicious ice cream.
The fact that the eggs beating is done over simmering water reduces any risks and any bacteria is killed, so no need to worry for using eggs in this recipe.
This is a basic recipe of vanilla ice cream to which you can definitely try variations, like add a bit of cinnamon, or some good homemade fruit jam to create swirls, not to mention adding caramel ,chocolate, waffles and the list can continue according to each preference. In any case you won’t be sorry for trying it and your friends and family will adore this, trust me on that.
Homemade Vanilla Ice Cream
This is the easiest recipe for homemade vanilla ice cream you can ever get. No need for an ice cream maker, or for churning every half an hour.
- 2 eggs
- 1 tsp vanilla bean paste
- 1/2 cup sugar
- 1 cup heavy cream
- Place the eggs and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale.
- Remove from the heat, add the vanilla bean paste and allow to cool slightly. You can transfer to another bowl to cool faster.
- Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined.
- Pour the cream mixture in a covered storage container and place in the freezer. Freeze for at least 4 hours or overnight.
Serving: 1gCalories: 232kcalCarbohydrates: 26gProtein: 3.4gFat: 13.3gSaturated Fat: 7.6gCholesterol: 123mgSugar: 25.2g
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Oooh love the simplicity and pure delicious vanilla flavor!
I made this yesterday, and although I did not have vanilla bean paste, I used Mexican vanilla. This is sooooo delicious and the best thing is that I didn’t have to churn it. From now on, this is the ice cream we will be eating. I looked closely at the lables of commercial ice cream in the store and could not believe all the additives and corn syrup used. Yuk!. A scoop of this would be delicious with a slice of Zebra cake. Thank you so much for this.
Thank you so much for your reviews, it really means a lot for me. I am very glad you already tried these recipes. This is the reason why I love this ice cream so much, the fact you need so few ingredients, no additives and in my opinion tastes better:)
Homemade ice cream rules! Yours looks divine.
Really? No ice cream maker? What a wonderful recipe!!!
Nothings beats a real vanilla ice cream, absolutely nothing, and classic vanilla ice cream is on the top of my favorite list! I’d so love to have one of those scoops 🙂
That would be my husband’s favorite ice cream. He loves anything vanilla 🙂
Can we use cooking cream instead of heavy cream?
you can use whipping cream. (30-35%).. if you use with less fat it won't whip
We don’t really get heavy or whipped cream here and we have to travel 17 miles away to get it which is impossible for now but I do have 1/2 cup of mascarpone cheese and a 200ml of fresh cream (25% fat I know its not possible to whip but still any suggestions..?? Please tell me..?? Anxiously Waiting..?? 😛