Simple No-Cook Vanilla Bean Ice Cream

Name: Simple No-Cook Vanilla Bean Ice Cream
Prep time: 30 min
Total time: 30 min
Yield: 12 people
Ingredients: 3 egg yolks; 1 vanilla bean pod; 3/4 cup organic raw cane sugar; 1 teaspoon pure vanilla extract; 2 teaspoons bourbon; 2 cups whole cream; 1 cup 2% milk

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
12 people
Course
Dessert

Simple No-Cook Vanilla Bean Ice Cream

Nicole Henderson

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A classic ice cream that is easy to make and pairs with every summer dessert. Be sure to use farm-fresh organic eggs from free-range chickens for this no-cook ice cream. Directions are by hand, but you can also use a stand mixer for the recipe.

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Ingredients

Servings

3 egg yolks preferably organic, from local, pastured chickens
1 vanilla bean pod
3/4 cup organic raw cane sugar
1 teaspoon pure vanilla extract
2 teaspoons bourbon
2 cups whole cream
1 cup 2% milk

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Instructions

Place the yolks in a large bowl. Slice the vanilla bean in half lengthwise and scrape out the seeds with the tip of a knife. Add the paste to the egg yolks.
Whisk yolks and vanilla seeds them until pale and frothy.
Slowly pour in the sugar, a few tablespoons at a time, whisking all the while. Beat well, until the sugar is dissolved and the mixture is light and frothy.
Pour in the vanilla extract and the bourbon. Beat well.
Add the cream and the milk and whisk to combine. Chill for up to 6 hours, or pour into a prepared ice cream churn. Be sure to scrape all the vanilla seeds into the churn.
Churn until stiff, then remove the dasher and scoop. Ice cream will be like soft serve. For hard serve, place the ice cream in a deep freezer for at least 4 hours.