Making this Vanilla Ice Cream recipe without an ice cream maker is a delightful summer adventure that’ll tickle your taste buds and bring smiles to faces! This is a fun-filled journey making homemade vanilla ice cream without an ice cream maker. Gather your little ones, put on your aprons, and let’s dive into the world of frozen treats!
Making ice cream from scratch is not only a delicious endeavor but also an exciting activity that engages kids of all ages. This creamy, dreamy vanilla ice cream that perfectly complements a slice of homemade blueberry pie!
Make Homemade Vanilla Ice Cream without an Ice Cream Maker?
Gather your ingredients, while the anticipation builds in the kitchen… We’ll combine rich heavy cream, with whole milk, and a touch of sweetness from granulated sugar. The vanilla extract and, if we’re feeling extra fancy, a split vanilla bean pod infuse this ice cream with the heavenly aroma and flavor of vanilla.
Now, it’s time to get hands-on! Without the need for an ice cream maker, we’ll use a simple freezer bag technique! Prepare yourselves for a bit of shaking, swirling, and lots of laughter as we turn our mixture into a luscious vanilla ice cream!
The excitement on your kids faces is so fun to watch with this magical transformation of liquid into a frozen delight. As we shake that bag of potential, the mixture thickens and freezes into a creamy vanilla ice cream masterpiece! The ice and salt surrounding the bag create the perfect environment for our ice cream to come to life.
Finally, we’ll transfer our perfect Vanilla Ice ream into a lidded container and let it chill in the freezer until it reaches the ideal scoopable consistency. And voilà! The moment of truth arrives as we crown our blueberry pie with a generous scoop of our handmade vanilla ice cream.
Making Memories & Giggles
The satisfaction of indulging in a treat that we’ve created together, with love and creativity, is truly priceless. Let the flavors of summer dance on your tongues, filling the air with giggles and delight. This homemade vanilla ice cream is not just a dessert; it’s the joy of creating memories with your loved ones.
So, let’s learn, laugh, and lick our way to homemade ice cream bliss. Get ready to savor every spoonful and relish the sweet rewards. The memories we make today will forever be etched in our hearts and taste buds. Let the fun begin!
I hope you enjoy this handmade vanilla ice cream recipe as much as I do. It’s a labor of love & reward!
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 vanilla bean pod, split lengthwise (optional)
- Pinch of salt
- Ice cubes
- 1/2 cup salt (rock salt or kosher salt)
- In a medium saucepan, I combine the heavy cream, whole milk, and half of the granulated sugar. If I have a vanilla bean pod, I scrape the seeds from the pod and add them to the saucepan along with the pod itself. I place the saucepan over medium heat and let the mixture heat until it starts to steam, making sure not to let it boil.
- In a separate bowl, I whisk together the egg yolks and the remaining granulated sugar until they are well combined.
- Next, I slowly pour about 1/2 cup of the heated cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This step is important as it helps to temper the eggs and bring them to a warmer temperature.
- Once the egg mixture is warmed, I pour it back into the saucepan with the remaining cream mixture, whisking constantly to ensure it is well incorporated.
- Now, I return the saucepan to the stove over low heat and cook the mixture, stirring constantly, until it thickens slightly and coats the back of a spoon. This usually takes about 5-7 minutes. I need to be careful not to let it boil.
- Once the mixture has thickened, I remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl. I add the vanilla extract and a pinch of salt, stirring well to combine all the flavors.
Let Vanilla Cream Cool
- It’s time to let the mixture cool to room temperature. I cover the bowl and refrigerate it for at least 4 hours or overnight to ensure it is thoroughly chilled.
- Once the mixture is chilled, I pour it into a large resealable plastic bag. Before sealing the bag, I press out any excess air to prevent freezer burn and ensure a smoother texture.
- In a large bowl or basin, I fill it halfway with ice cubes and then add the salt. The salt helps to lower the freezing point of the ice and create a freezing environment for the ice cream.
- Carefully, I place the sealed bag of ice cream mixture into the bowl with the ice and salt. I make sure the ice level is higher than the liquid level in the bag.
- Now comes the fun part! I use my hands to gently move and massage the bag for about 10-15 minutes. This helps the mixture to thicken and become the desired ice cream consistency. The ice and salt mixture surrounding the bag create a freezing environment.
- Once I’m satisfied with the consistency, I remove the bag from the ice. I wipe off any salt residue from the bag and carefully open it.
- With love and care, I transfer the ice cream to a lidded container. I cover it tightly and place it in the freezer for an additional 2-4 hours or until it becomes firm.
- Finally, it’s time to serve! I scoop a generous portion of the homemade vanilla ice cream onto a slice of blueberry pie and savor the delightful combination of flavors.
Service Homemade Vanilla Ice Cream With
Pumpkin Pie! – https://farmhouseharvest.net/pumpkin-pie-from-scratch/