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Homemade Vanilla Ice Cream – No Ice Cream Machine Required

If you want to make your own homemade vanilla ice cream but haven’t because you don’t have an ice cream machine, then this recipe is for you! Yes, it is true, you can make ice cream without an ice cream maker.

Although you can go out and purchase a pint or quart of ice cream at nearly every grocery and convenience store around, there is just something nostalgic about making your own ice cream. This is especially true when you make it a family tradition or event.

Can you imagine the entire family gathering around the kitchen on a hot summer day while the ice cream is being made? Even the young children can help gather and mix the ingredients.

homemade vanilla ice cream
You don’t need an ice cream maker to make homemade vanilla ice cream.

I can remember as a child making those memories with my mom. Those were the days when ice cream machines were all the rage!

We would mix the ingredients together and then pour them into the bowl of the ice cream machine and let it churn for what seemed like hours.

As we waited for the ice cream to freeze we would begin to gather our favorite toppings. Hot fudge, caramel, strawberry topping, and whipped cream were all some of our favorites.

So now that the hot summer months are among us, it is time to once again make homemade vanilla ice cream. However, this time, it will be without an ice cream machine! 

Because I don’t make ice cream year around, I couldn’t justify purchasing another kitchen appliance that only gets used a few times a year. Therefore, I had to come up with a way to make this frozen dessert with the kitchen tools that I already have on hand.

Equipment Required To Make Homemade Vanilla Ice Cream Without A Machine

1. Double Boiler

The first thing that you will need is a double boiler to make the custard mixture. If you don’t have a double boiler, you can make your own with a saucepan and a small stainless bowl.

Although you will often see glass bowls used on top of a saucepan to make a double boiler, it is not recommended for this recipe. The reason is that after the ingredients in the double boiler comes to a specific temperature, the pot itself will be placed in an ice water bath to cool.

Because glass can’t tolerate extreme temperature changes, it is not recommended for use in this recipe. Instead, use a small stainless steel bowl or another saucepan to make your homemade double boiler.

double broiler
If you don’t have a double boiler, use a pot and stainless steel bowl placed on top.

2. Cooking Thermometer

You will also need a cooking thermometer to help you determine when the custard comes to the correct temperature. You can use either an instant read digital thermometer or a candy thermometer.

I prefer to use my Chefs Temp digital thermometer because it gives you an accurate reading in under 1 second. And with many cooking recipes, including this one, timing is everything!

3. Hand or Stand Mixer

After the custard is cooked to temperature it is then put in an ice bath to cool. During that time you will need to mix together the heavy whipping cream and sugar until soft peaks are formed.

Although you can do this with a hand mixer, it is much easier if you have a stand mixer with the whisk attachment. But either method will work to help you make homemade ice cream!

Helpful Cooking Tips

Homemade Vanilla Ice Cream can easily be made without an ice cream machine. However, there are a few tips that will make it even easier.

  • The crucial part of this recipe is to be sure to constantly whisk the eggs and egg yolks while they are cooking in the double boiler. This is necessary because if the eggs have time to sit undisturbed, the will turn into scrambled eggs.
soft peaks
Be sure to mix the heavy whipping cream, sugar and vanilla extract long enough so soft peaks form.
  • Second, be sure that you use an instant read digital thermometer. Otherwise you may undercook or overcook the custard, resulting in the ice cream not setting up properly.
  • And finally, before the mixture goes into the freezer, be sure to cover the ice cream with the plastic wrap pressed down on top of the ice cream itself. This will help prevent a layer of ‘skin’ from forming on top.

Homemade Vanilla Ice Cream Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

  • 2 large whole eggs
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 vanilla bean
  • 1 cup heavy cream
  • 2 TBSP sugar
  • 1 TBSP vanilla extract

INSTRUCTIONS

The first step in making homemade vanilla ice cream is to prepare an ice water bath. Do this by adding ice and water to a large stainless bowl.

Be sure that the top pot of your double boiler that you will be using will be able to fit half way down into the ice water bath.

Once you have your ice water bath prepared, place water in the bottom of the double boiler. Make sure that the bottom surface of the top pot does not come in direct contact with the water.

Make The Custard

Place the double boiler on the stove and turn the heat to medium. Then add the eggs, yolks, sugar, and salt in the top pot of the double boiler.

Split the vanilla bean lengthwise and scrape the insides of both halves with a sharp knife. Then place the scraped portions in the mixture along with vanilla bean halves.

custard ice bath
As soon as the custard comes to temperature, place the top pot of the double boiler in the ice water bath.

Heat the double boiler mixture for approximately 10 minutes, whisking constantly! Keep whisking until the temperature reaches 160°F (71°C) when checked by an instant read digital thermometer.

Once the homemade vanilla ice cream custard comes to temperature, immediately remove from the top of the double boiler from the heat. Then place the pot into the ice water bath, adding more ice if needed and let it cool completely.

Prepare The Cream

While the custard cools make the heavy cream and sugar mixture. In a mixing bowl, combine the heavy cream, 2 tablespoons of sugar and vanilla extract.

Beat on medium to medium-high speed until the mixture is frothy and soft peaks form. You can stop mixing when the beaters of the mixer are removed from the cream mixture and little peaks, with the top arched down form.

Combine The Custard & Cream

Remove the cooled custard from the ice bath and remove the vanilla bean pods. Add in 1/3 of the heavy cream mixture and fold to combine.

Repeat until all the cream has been folded into the custard. The homemade vanilla ice cream should be uniform in color.

vanilla ice cream in bowl
Be sure to put plastic wrap directly on top of the ice cream before freezing. This will help prevent a film from developing on top.

Place the ice cream into a freezer safe container. Then cover with plastic wrap that is placed directly on the top layer of the ice cream. Freeze for 4-6 hours or until hardened.

Now you can enjoy ice cream that is made without an ice cream machine. However, be sure to save some to make Homemade Ice Cream Sandwiches!

So this summer, slow life down a bit and instead of running to the store for ice cream, make it yourself along with some fantastic memories!

Enjoy! Mary

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Homemade Vanilla Ice Cream

homemade vanilla ice cream

No need for an ice cream maker – you can make your own creamy and delicious vanilla ice cream with just a double boiler and mixer!

Prep Time 15 minutes
Cook Time 10 minutes
Inactive Time 4 hours
Total Time 4 hours 25 minutes

Ingredients

  • 2 large whole eggs
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 vanilla bean
  • 1 cup heavy cream
  • 2 TBSP sugar
  • 1 TBSP vanilla extract

Instructions

  1. Prepare an ice bath by adding ice and water to a large stainless bowl. The top pot of a double broiler must be able to fit half way down into the ice water.
  2. Place water in the bottom of a double boiler, making sure that the top pot does not come in direct contact with the water and place on medium heat.
  3. Place the eggs, yolks, sugar, and salt in the top pot of the double broiler. Split the vanilla bean lengthwise and scrape the insides of both sides, placing both the scraped portions in the mixture along with vanilla bean.
  4. Heat mixture for approximately 10 minutes, whisking constantly! Keep stirring until the temperature reaches 160 degrees F.
  5. Immediately remove from the heat and place the pot into the ice bath and let cool.
  6. In a mixing bowl, combine the heavy cream, 2 tablespoons of sugar and vanilla extract. Beat until frothy and soft peaks form.
  7. Remove the cooled custard from the ice bath and remove the vanilla bean. Add in 1/3 of the heavy cream mixture to combine. Repeat until all the cream has been folded into the custard.
  8. Place the mixture into a freezer safe container. Place plastic wrap directly on the top layer of the custard.
  9. Freeze for 4-6 hours or until hardened.

Notes

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 227Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 196mgSodium: 135mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 6g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

Linda

Monday 18th of June 2018

I think you meant double bOiler, not bRoiler?

makeyourmeals

Monday 18th of June 2018

Absolutely - spell check didn't catch that one lol

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