No Churn Homemade Vanilla Ice Cream
Vanilla ice cream recipe without an ice cream maker, simple to make at home and adaptable to several flavors as you wish. A smooth base for homemade ice creams that are successful every time.
SERVING:8
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INGREDIENTS
- Use in a 22 cm (8.7 in ) silicone mold or serve in individual cups.
- 330 g very cold heavy cream with over 32% fat
- 3 eggs
- 125 g granulated sugar
- 130 g unsweetened condensed milk (very cold – leave in the freezer for 2 to 5 hours)
- 1 large vanilla bean or 2 teaspoons vanilla extract
- 150 g caramelized almond brittle (nougatine) optional
Rocher Glaze (if you opt for ice cream in a mold)
- 100 g dark or milk chocolate, or a mix of both
- 50 g unsalted butter
- 20 g chopped almonds
PREPARATION
- Place the can of unsweetened condensed milk in the freezer for 2 to 5 hours. It should be very cold, almost frozen. Once ready, start preparing your ice cream. If it becomes too hard, leave it at room temperature for a few minutes.
- Prepare the egg and sugar mixture: beat the egg yolks with the sugar for at least 10 minutes. The mixture should become pale, smooth, and very frothy.
- If you're making plain vanilla ice cream, add the seeds from the vanilla bean at this stage and whisk them into the mixture.
- Whip the very cold heavy cream until firm, then set aside in the refrigerator.
- Beat the chilled condensed milk for at least 10 minutes until it triples in volume and becomes smooth and airy.
- Whip the egg whites until stiff peaks form.
- Incorporate the egg yolk mixture into the beaten condensed milk, whisking briefly until well combined.
- Then, fold this mixture into the whipped cream in several additions, using a whisk.
- Finally, gently fold in the stiff egg whites in 3 or 4 additions, always using a whisk to keep the texture light and smooth.
- Your no-churn ice cream is now ready!
- You can divide it into several portions and customize each one with your favorite mix-ins: crushed Oreos, melted chocolate, caramel swirls, chopped Snickers, Daim pieces, Kinder Bueno bits, etc. (see suggested variations above).
For Vanilla Ice Cream with Nougatine
- Simply fold chopped caramelized almond brittle (nougatine) into your vanilla base, then pour into a mold, preferably silicone for easy unmolding. Freeze overnight before serving.
The Next Day: Prepare the Rocher Glaze
- You can follow the method in the video.
- Melt the chocolate and butter together in a double boiler. Once melted and smooth, remove from heat and stir in the toasted chopped almonds.
- Take the ice cream out of the freezer and unmold it onto a wire rack. Pour the Rocher glaze evenly over the top, then immediately transfer the ice cream to a serving dish.
- Decorate with whipped cream and nougatine balls. You can return it to the freezer until ready to serve.