Ice Cream Without A Machine

Indulge in the creamy, rich flavors of homemade vanilla bean ice cream, all without needing an ice cream maker! This recipe guides you through creating a classic dessert with a custard base, subtly flavored with real vanilla bean. Whisking the mixture over an ice and rock salt bath thickens it to achieve that perfect scoopable texture in a short amount of time.

Ingredients

🍚 1 cup sugar
🥛 1 cup whole milk
🌱 1 vanilla bean, scraped for its seeds
🍳 3 egg yolks
🧴 2 cups heavy cream
🧂 Morton Ice Cream Salt, generous amount for the ice bath
❄️ Enough ice to fill a large bowl for two ice baths

Instructions

1- Prepare the Base:

• Combine sugar and whole milk in a stainless steel saucepan equipped with volume markings.
• Heat the mixture on a portable induction cooktop, whisking with a red-handled whisk until warm. Do not boil.

2- Flavor with Vanilla:

• Slice the vanilla bean lengthwise and scrape out the seeds using a chef’s knife.
• Incorporate the vanilla seeds into the warm milk mixture, whisking thoroughly.

3- Temper and Cook:

• In a white ceramic ramekin, place the egg yolks.
• Gradually add spoonfuls of warm milk to the yolks, whisking vigorously to temper.
• Combine the tempered yolk mixture back into the saucepan.
• Continue heating and whisking until the mixture thickens slightly to a custard consistency.

4- Strain and Cool:

• Remove the saucepan from heat and strain the mixture through a fine mesh strainer with a red rim, into a stainless steel mixing bowl.
• Set this bowl over an ice bath made in a larger pot or bowl filled with ice and water to cool completely.

5- Add Cream and Thicken:

• Mix in the heavy cream using a spatula.
• Prepare another large stainless steel bowl with ice and add Morton Ice Cream Salt generously.
• Set the mixing bowl on this salted ice bath and whisk vigorously until the mixture thickens to a soft, scoopable texture.

6- Freeze and Serve:

• Transfer to the freezer for about 20 minutes to firm up.
• Prior to serving, scoop the ice cream into waffle cones using a metal ice cream scoop with a black handle.

Prep Time: Approximately 10-15 minutes
Cook Time: Approximately 20 minutes
Total Time: Approximately 30-35 minutes
Servings: Unspecified
Calories per Serving: Unspecified
Proteins per Serving: Unspecified
Fats per Serving: Unspecified
Carbohydrates per Serving: Unspecified
Equipment:

• Wooden cutting board
• Stainless steel saucepan with volume markings
• Portable induction cooktop/burner
• Red-handled whisk
• Chef's knife
• White ceramic ramekin
• Metal spoon
• Fine mesh strainer with red rim
• Stainless steel mixing bowls
• Large pot or bowl for ice bath
• Metal ice cream scoop with a black handle

Cooking Tips

• Do not boil the milk and sugar mixture to avoid curdling.
• Tempering the egg yolks correctly ensures a smooth custard base.
• The ice and rock salt bath is key to thickening the mixture quickly.

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