Recipe at a glance
- Estimated yield: about 1 quart
- Prep: about 10 minutes
- Cooking: about 0 minutes
- Additional time: about 510 minutes (resting, rising, chilling or freezing, where required)
- Total: about 520 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
This eggless vanilla ice cream uses cream, milk, sugar and vanilla. It does not need a cooked custard; chilling the base well helps it churn smoothly.
Ingredients
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Whisk the sugar and salt into the milk until dissolved. If necessary, warm only the milk gently to dissolve the sugar; cool it promptly before adding the cream.
- Stir in the cream and vanilla. Cover and refrigerate at least 4 hours, until thoroughly cold. Freeze the machine bowl in advance if your model requires it.
- Churn in an ice cream maker according to its instructions, typically 20–30 minutes. The result will initially resemble soft serve.
- Transfer to a freezer-safe lidded container and freeze at least 4 hours for a firmer texture. Let stand briefly before scooping.
If using a vanilla bean instead of extract, warm it with the milk, scrape in its seeds, remove the pod and cool the base promptly. Keep the ice cream frozen between servings.
Storage and serving
Store in a covered freezer-safe container and keep frozen between servings. Use a clean scoop; do not leave the whole batch out to soften repeatedly. Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
The additional-time estimate includes 4 hours chilling, about 30 minutes churning, and 4 hours freezing. Freeze the machine bowl ahead of time if needed.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
