Print

Simple No-Cook Vanilla Bean Ice Cream

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.
Course Desserts
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 people
Author Aimee

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
  • 2 cups whole cream
  • 1 cup 2% milk

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.

Notes

Be sure to use farm-fresh organic eggs from free-range chickens for this no-cook ice cream. Don't use cracked eggs.