No-Churn Artisanal Ice Cream 3 Ways

Name: No-Churn Artisanal Ice Cream 3 Ways
Prep time: 30 min
Total time: 7 h 30 min
Yield: 3 pints (per flavor)
Ingredients: 4 large egg yolks; 1 teaspoon vanilla bean paste; 1 ¼ cups (6 ¼ oz/177 g) raspberries; ⅔ cup (4 oz/115 g) bittersweet chocolate, finely chopped; ¾ cup (6 oz/170 g) granulated sugar; 2 tablespoons granulated sugar; ¼ cup (1 oz/28 g) cocoa powder, sifted; ¾ teaspoon salt; 1 cup (8 floz/240 ml) whole milk; 1 teaspoon vanilla extract; 1 ½ cups (12 floz/360 ml) heavy whipping cream

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Additional Time
6 hrs
Total Time
7 hrs 30 mins
Servings
3 pints (per flavor)

No-Churn Artisanal Ice Cream 3 Ways

Naomi Lloyd

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Craft No-Churn Artisanal Ice Cream with our easy, novel method to customize and savor the traditional premium rich and creamy frozen dessert.

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Ingredients

Servings

4 large egg yolks, at room temperature
1 teaspoon vanilla bean paste
1 ¼ cups (6 ¼ oz/177 g) raspberries
⅔ cup (4 oz/115 g) bittersweet chocolate, finely chopped
¾ cup (6 oz/170 g) granulated sugar
2 tablespoons granulated sugar
¼ cup (1 oz/28 g) cocoa powder, sifted
¾ teaspoon salt
1 cup (8 floz/240 ml) whole milk
1 teaspoon vanilla extract
1 ½ cups (12 floz/360 ml) heavy whipping cream

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Notes

If you don’t have a stand mixer to whip the cream, you can use a handheld electric mixer. Cream can also be whipped by hand with a large whisk.
If you plan to make the double chocolate flavor, please note that you will have to add the chocolate and cocoa powder at the beginning into the milk while it’s heating.
We suggest three different flavors here, but feel free to go off script and create your own with mix-ins of your choice, from classics like chopped Best Ever Brownie or cookies to hazelnuts, pistachios, or almonds, or a drizzle of my Salted Caramel Sauce!
Gild the lily by serving these with Homemade Ice Cream Cones.
Use the leftover egg whites from this recipe to make Pavlova or Meringues with Peach and Raspberry Compote! You can freeze the leftover egg whites for up to two months. Defrost them in the refrigerator overnight before using.