Simple No-Cook Vanilla Bean Ice Cream

There’s a good reason why it has taken me over five years to post an ice cream recipe in this space: I don’t want to assume that each and every one of you has method for churning ice cream, you know what I mean?

I tend to stick with recipes that can be made with basic kitchen tools and appliances, and an ice cream machine is not a necessity – or is it? Considering we mostly use a second-hand, beat-up churn that I picked up for $5 at a garage sale, I’m gong to take a risk and state that if you want homemade ice cream badly enough, you can probably get your hands on a churn.

Because let’s face it, there is nothing better on a sweltering summer day. Sure you can make a no-churn frozen dessert, like this Fresh Strawberry Granita, but when you can also have the option for Salted Cantaloup Honey Sorbet or today’s vanilla bean ice cream, let the heat wave come.

Simple No-Cook Vanilla Bean Ice Cream | Simple Bites #recipe

So assuming you’ve acquired an ice cream churn, where do you start? My advice is to begin with a great classic vanilla base that you can doctor up with creative additions. But watch out, that plain vanilla might just taste so fantastic, you find yourself making it for the second time in a week, scooping it into cold coffee,  serving it up alongside pie, and swirled with jam for a cone. Today’s recipe is such a classic.

This Simple No-Cook Vanilla Bean Ice Cream unforgettable on its own, thanks to a double dose of vanilla. It has a small splash of bourbon which not only enhances the vanilla flavour, but keeps the ice cream ‘scoopable’ in the deep freeze. Homemade ice cream tends to turn into a rock once it hits the freezer, but this batch has a lovely texture and remains soft enough to dip a spoon in for a taste any time the mood strikes. Dangerous!

Here’s a tip: if you don’t want to taste the alcohol, ice cream expert David Lebovitz recommends adding vodka to the base instead.

Simple No-Cook Vanilla Bean Ice Cream

The mix is easy enough for children to prepare on their own. In fact, this recipe is written out on a note pad in my kitchen and stuck to the refrigerator. Noah mixed up a batch yesterday to go with our slab pie, and he was in and out of the kitchen in 10 minutes.

Because nothing is cooked, this ice cream base is ready to churn immediately, although you certainly can chill the base for several hours if you wish to prepare it in advance. Sometimes its fun to churn ice cream with an audience, if you’re entertaining outdoors.

Important: Use farm-fresh organic eggs from free-range chickens

Alright, we should probably talk about the ‘raw’ part of this ice cream: the egg yolks. We use our own eggs, which are from pastured chickens, who live in a clean environment. These are protein and nutrient-rich eggs that are safe for raw consumption. Now, we don’t regularly eat raw egg yolks, as many people do for heath benefits, but we’re not afraid of them, either.

Review this post from my archives: The Beauty of Farm-Fresh Eggs and How to Source Them, then see what you can do about finding farm-fresh organic eggs from free-range chickens for this ice cream. It’s worth the hunt!

If you only have access to average, grocery store eggs, I recommend that you cook them for an ice cream base. I can suggest my friend Jennifer’s Vanilla Bourbon Ice Cream in that case, although you should allow about three extra hours for preparation and chilling time.

Simple No-Cook Vanilla Bean Ice Cream | Simple Bites #recipe

Simple No-Cook Vanilla Bean Ice Cream
5.0 from 2 reviews
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Recipe type: Dessert
Author:
Prep time:
Total time:
Serves/Yield: 12 servings
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.
Ingredients
  • 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
  • 500 mL (2 cups) whole cream
  • 250 mL (1 cup) 2% milk
Instructions
  1. 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.
  2. Whisk yolks and vanilla seeds them until pale and frothy.
  3. 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.
  4. Pour in the vanilla extract and the bourbon. Beat well.
  5. 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.
  6. 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.
Notes
Be sure to use farm-fresh organic eggs from free-range chickens for this no-cook ice cream. Don't use cracked eggs.

What’s you’re favourite ice cream flavour? Homemade or not?

About Aimee

Cooking has always been Aimée’s preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars – Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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Comments

  1. We have a Cuisinart ice cream maker (thanks, in-laws!) and we use it all the time for ice cream in the summer. I’ve never done an egg-based recipe in it, though. Probably because I’m a tad too lazy for the stove-top part when I could really just be dumping and turning the knob to On. 🙂
    Our family favorite, though, is strawberry, right when the strawberries are ready here. There is nothing like homemade, soft strawberry ice cream.
    Sarah m

  2. This looks so simple and delicious – I love a good vanilla ice cream!

  3. I’ve never seriously considered getting an ice cream machine but this recipe and all your pictures on Instagram are convincing me that it’s probably worth it. What I wouldn’t do for some fresh ice cream tonight! 😉

  4. Yup, we need an ice-cream maker. I grew up with one and there is nothing like cranking your own ice-cream. Time to start scouring garage sales and secondhand stores!

  5. I love making ice cream for my family. This looks like a great, simple recipe to try.
    I’m sure it was an auto-correct that resulted in the recipe calling for eggs from “pasteurized” chickens rather than pastured chickens. Those pasteurized chickens are hard to find!

  6. Lovely looks yummy ….

  7. Pallavi Bohra says:

    Very delicious ice cream. My daughter is fond of this flavor. I think we can try other flavours in this recipe as well. Thank you

  8. i have made this twice now and both times it came out a little crystally. do you have any suggestions? Is it because it is not made with a custard? otherwise we LOVE this, a not cooked ice cream! yea! the second time, i infused fresh mint from the garden in the one cup of milk and then used about 1/2 c honey insteadof sugar as we were out of honey and it was soooooo tasty! we ahvea little 60% dark chocolate to grate into it and got mint chocolate chip ice cream! thanks for this basic recipe to jump off from!

  9. Hi Aimee, you did a wonderful job. It looks like a perfect vanilla ice cream available at ice cream parlors. It appeals me not just to have it but to make myself first and then enjoy it.

    Here is mine which I posted in Urdu language. http://kfoods.com/urdu_recipes/_vanilla_ice_cream_rid2002

  10. Aimee, I am making this for a pregnant friend tomorrow. The very small amount of alcohol is probably safe for someone who is pregnant, right?

  11. Great recipe! Making it for a third time today!

  12. Really Good! I’ll be making it again. Thanks.

  13. Scrumptious, I am loving it, wanna try this asap!

  14. Fabulous, YUMMTY ! I want to try this Vanilla Ice cream ASAP.

  15. Shawn A Shultz says:

    I just made this one of the best ice cream recipes i have ever had i used heavy cream and half and half and the. Vodka. Came out amazing whole family loves it

  16. A good one!

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