A creamy vanilla ice cream recipe that never fails.
This recipe does away with the eggs which results in a lovely white ice cream that’s super creamy and full of flavour. Add it to almost any dessert, top with your favourite sauce or scoop it onto a cone. You haven’t experienced good vanilla ice cream until you make it at home.
Prefer to watch a video? Here it is…
2 simple tips to improve your ice cream
1. Buy quality vanilla
You’ll need to find yourself a good quality pure extract. Don’t save a few cents by using a no-name brand of essence.
Vanilla Extract vs Essence: Vanilla extract is made from real vanilla pods. The flavour is extracted and added to water and a few other ingredients. Essence is manufactured using chemicals that provide a similar taste to natural vanilla. Generally extract will have a more pronounced flavour than the cheaper vanilla essence alternative.
2. Use milk powder
The use of skim milk powder is fairly common among ice cream manufacturers. It’s well known for it’s ability to “suck up” the water from the ice cream base. Reducing the water content will result in a creamier ice cream.
Here is the churned ice cream looking delicious. I love eating this straight from the ice cream machine; a premium version of soft serve!
The alternative is to add the soft ice cream to your freezer and leave until hardened. This will take around two hours but varies a bit depending on your freezer and how cold you have it set.
No churn vanilla ice cream recipe
No machine, no worries! Instead of adding the ice cream base to an ice cream machine, add it to an airtight container and freeze. When it starts to harden remove from the freezer and whisk until smooth. Now you can add it back to the freezer until hard. If you have time, whip up the ice cream a couple more times as it hardens.
One scoop is never enough!
To get more dessert ideas check out my ice cream recipes page.