Description
Delightfully creamy and flavorful homemade vanilla ice cream made without eggs, featuring a rich texture and pure vanilla bean paste goodness.
Ingredients
1 ¾ cups heavy cream
1 ¼ cups whole milk
⅔ cup granulated sugar
1 tablespoon vanilla bean paste
Generous pinch of sea salt
Instructions
- Freeze the ice cream maker bowl overnight if not already frozen.
- In a medium saucepan, combine heavy cream, whole milk, sugar, vanilla bean paste, and salt. Heat over medium, whisking until sugar dissolves, about 5 minutes.
- Transfer mixture to a heatproof bowl, cover, and refrigerate until thoroughly chilled—at least 2 hours.
- Pour chilled mixture into the frozen ice cream maker bowl and churn according to manufacturer’s instructions, usually about 25 minutes for soft-serve consistency.
- Transfer churned ice cream to a lidded container, press plastic wrap directly on the surface to prevent ice crystals, seal, and freeze for at least 3 hours or overnight for best results.
Notes
- Use high-quality vanilla bean paste for rich flavor and visible vanilla specks.
- Mix-ins like chocolate chips or nuts can be stirred in before final freezing.
- Let ice cream soften for 5–10 minutes at room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert, Ice Cream
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 220
- Sugar: 18g
- Sodium: 40mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
