Ballymaloe No Churn Vanilla Ice Cream
User Reviews
3.7
Ballymaloe No Churn Vanilla Ice Cream
Description
This no churn vanilla ice cream starts by beating egg yolks until light and fluffy, incorporating vanilla extract for flavor. Meanwhile, a sugar and water syrup is boiled to the 'thread' stage (223°F-236°F) and slowly dripped into the yolks while mixing constantly, cooking the eggs into a thick mousse-like custard without scrambling.
Separately, heavy cream is whipped to soft peaks. Once combined, the custard and whipped cream are folded gently to retain air, creating a light yet creamy base. The mixture is then frozen until set. This technique provides a dense and creamy ice cream without churning.
The emphasis on good quality vanilla ensures a pronounced, natural flavor. Pasteurized eggs can be used for safety. The method requires some attention to boiling the syrup to the correct temperature and careful folding to maintain texture.
Ingredients
- 4 egg use pasteurized eggs if you are concerned about using raw eggs, large yolks
- 1/2 cup sugar
- 1 cup water
- 2 tsp vanilla extract this is key, good quality
- 2 cups heavy cream cold
Instructions
- Beat the egg yolks until light and fluffy, at least several minutes. Ideally do this in a stand mixer. Beat in the vanilla extract.
- Whip the cream to soft peaks in a large bowl, then refrigerate.
- Bring the sugar and water to a boil in a small saucepan, stirring to dissolve the sugar.
- Keep at a full boil until the mixture reaches the 'thread' stage, 223°F-236F on your candy thermometer. This will take about 10 minutes, give or take, depending on the size of your pan, you don't need to stir while it is boiling. The mixture will reduce down and will be syrupy, so use this as a guide if you don't have a thermometer.
- With the mixer on, add the hot syrup to the egg yolks in a slow steady stream, beating all the time. Let the mixer go for a few minutes until the mixture is thick and very pale, like mousse.
- Gently mix the egg yolk mixture into the whipped cream, using a classic folding technique so you don't lose all the air in the whipped cream. When the mixture is fully combined and there are no streaks, spoon it into a freezable container. Cover and freeze until firm, at least 6-8 hours or overnight.
- Scoop and enjoy!
Notes
- Pasteurized eggs are recommended if there is any concern about consuming raw eggs.
- Use a high quality vanilla extract for the best flavor.
- Bring sugar syrup to the thread stage (223°F-236°F) to ensure proper custard consistency.
- Fold the whipped cream gently into the egg mixture to keep the ice cream light and airy.
- The recipe is adapted slightly for clarity and convenience while keeping the original approach.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2pints
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 279kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 164mg | 55% |
| Sodium | 22mg | 1% |
| Potassium | 67mg | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 1004IU | 20% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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