This delicious homemade ice-cream couldn’t be simpler as it involves no eggs custard, cooking, or chilling – perfect for a mom of three and spur-of-the-moment cook like myself. Made with nothing more than heavy cream, sugar, and a generous amount of vanilla, it is still rich, creamy, and delicious.
Give it a try and watch yourself become everyone’s favorite person.
Give it a try today.
Creamy Non-Custard Vanilla Ice-Cream
Makes approximately 1 pint
- 1 1/2 cups cold heavy cream
- 1/2 cups granulated sugar
- 1 1/2 tablespoons vanilla extract or, better yet, 1 tablespoon of vanilla bean paste (which is a mixture of vanilla extract and vanilla bean seeds, and is both extremely tasty and is an easier, cheaper way to add the prized vanilla seeds to light-colored desserts like ice-cream and creme brulee)
1. Place all ingredients together in a bowl and whisk until the sugar has somewhat dissolved.
2. Pour the mixture in the bowl of an ice-cream maker and freeze according to the manufacturer’s instructions.
3. This ice-cream is absolutely wonderful when enjoyed in just-churned, soft-serve state. If you want harder ice-cream, transfer it into an air-tight container and freeze for several hours to overnight.
Looking for more quick, cold desserts? Try these:
5-Minute Blender/Food-Processor Berry Ice-Cream
5-Minute, No-Egg Chocolate Mousse (Cream & Chocolate)
5-Minute Heston Blumenthal’s Chocolate Mousse (Water & Chocolate)
{ 7 comments… read them below or add one }
We’ll give this recipe a try soon– we just got an ice cream maker and have been experimenting with various combinations. I’ve found one simple custard I like, but that requires more planning-ahead-time than I would like.
Anne-Marie recently posted..CSA Week 5, and Sugar Snap Peas
Totally! I can’t handle this much planning myself, not on a regular basis.
Wonder if there’s a way to do this with ice cube trays and the food processor? No ice cream maker in our world – takes up way too much precious cabinet space in the tiny kitchen. Think I’ll have to experiment some…
I haven’t actually tried this but I believe I read that you can freeze the mixture, then thaw a tad, then use a blender/food processor. There’s a youtube video about it.
Thanks! I’ll give it a shot.
I’ve made this twice now– delicious and easy. We did one batch plain and one with a fudge ripple (I had made some chocolate for a party and found out a few extra guests were coming– I needed to make more ice cream quickly, and this recipe was perfect for that. It was more popular than the chocolate that had taken twice as long to make.
Anne-Marie recently posted..This moment
Awesome, glad you liked it!