Homemade Vanilla Ice Cream No Machine Recipes

NO-CHURN VANILLA ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

HOMEMADE VANILLA ICE CREAM

Steps:

• Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

VANILLA ICE CREAM V

Steps:

• Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

VANILLA ICE CREAM WITHOUT A MACHINE

Steps:

• Whisk egg yolks, sugar, vanilla and salt until pale yellow and forms a ribbon, about 5 minutes (either by hand or in a stand mixer).
• Pour evaporated milk into a small saucepan and heat gently until it comes to a simmer. Whisking constantly, pour hot milk into eggs in a thin stream, until fully incorporated. Pour mixture back into saucepan and heat gently, whisking constantly, until temperature reaches 180°F. (It should be thick and custardy; if overheated, the eggs will scramble.) Transfer to a clean container, cool to room temperature, then refrigerate until cold.
• Whip 1 c heavy cream until doubled in volume and soft peaks form. Fold into egg mixture with whisk just until no lumps are visible. Portion into ice cube trays and freeze until solid, about 4 hours.
• Transfer frozen custard into food processor and add remaining heavy cream. Process until smooth, about 30 seconds, scraping down sides and breaking up lumps as necessary. Transfer to a clean quart-sized container and freeze until solid, about 4 hours. Remove from freezer about 5 minutes before serving.

EGGLESS EASY VANILLA ICE CREAM

Steps:

• Combine all ingerdients in bowl, mixing well.
• Start the ice cream maker and pour mixture through hole in lid.
• Churn for 20-40 mins or until desired consistancy.
• Variations: Add 1/2 cup mix-ins, such as chocolate chips or chopped nuts, after ice cream has churned for at least 15 minutes or when mixture is thick and has star5ted to freeze.