Vanilla Ice Cream, with Dairy Free Option
Heather HartmanShare
This is my easy, foolproof method for making ice cream and can be used for dairy and non dairy bases. Check out my “Ice Cream” highlight on my Instagram, this Reel for step by step instructions, or this post for an easy to save and share recipe!
I learned the stove top method in culinary school and restaurants, which requires standing by the stove for forever. We are busy people and don’t have time for that! Just blend, chill, churn and enjoy!!
Easy, Fool Proof Ice Cream Method
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Category
Dessert
Cuisine
American
Servings
8
INGREDIENTS
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425g heavy cream or 1 can of full fat coconut cream
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180g milk. I prefer goat or Elmhurst unsweetened oat milk
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150g maple syrup or honey
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.25t Icelandic sea salt
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1ea vanilla bean seeds (reserve pod) (this is optional!)
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5ea egg yolks
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2t vanilla extract
METHOD
BLEND
Blend milks, maple, salt, vanilla bean and yolks in a high speed blender on HIGH until the mixture reaches nappe, which means it is thick enough to evenly coat the back of a spoon. Begin checking at eleven minutes and every 60-seconds after.
CHILL
Pour the hot mixture into a metal bowl that is sitting on an ice bath. Whisk until it stops steaming. Add the mixture, reserved vanilla bean pod and vanilla extract to a glass container. Cover with plastic wrap, then the container's lid, and chill overnight.
CHURN
Churn according to your ice cream maker's instructions. Place glass container and vanilla bean pod in the freezer while churning. When done, scoop ice cream into a chilled container and top with the pod. Eat right away or freeze. If frozen overnight, let thaw on counter for thirty minutes before scooping.