Homemade Ice Cream

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Introduction: Homemade Ice Cream

How to make homemade vanilla ice cream. This ice cream is delicious and doesn't require an ice cream maker or having to get it out every few hours to stir it around. It's a simple recipe and doesn't require much time to make and only about 6 hours to freeze depending on how big your box is.

First of all gather all your ingredients:

2 eggs
2oz/60g Caster Sugar (about 1/4 cup)
10floz/300ml Double Cream (about 1 1/4 cup)
1-2 teaspoons of Vanilla Extract

Step 1: Beating the Egg White

You will need to separate your eggs for this step, you can buy devices to do this but it really isn't nessescary.

Crack the egg and pour over your hand, let the egg white slip between your fingers until just the yolk is left in your hand. Keep the egg yolks in a smaller bowl as you will need them later.

Beat the egg whites until they form peaks and are quite stiff, then add the sugar a spoonful at a time. It is the same process as making meringue so if you change your mind about wanting ice cream stop here dollop the mixture onto a sheet and stick in the oven. The mixture should look quite glossy/shiny and stiff when finished.

Step 2: Whipping the Cream

Pour the double cream into another bowl and whisk using a hand mixer. You don't want this to be too stiff so don't overdo it.

Step 3: Egg Yolks & Vanilla

In the small bowl where you put your egg yolks from before add 1-2 teaspoons of vanilla extract depending on how you like it to be flavoured. At this stage you can add a fruit syrup or puree to flavour it or add chocolate chips etc. Beat the egg yolks and vanilla together.

Step 4: Combining Everything

Add the cream to the whisked egg whites and gently fold in. I use a silicone spatula as it is easier to scrape everything off the edges. To fold in simply move your spatula in a figure of eight movement - this is to keep the mixture all light and so you don't knock all the air out. Once this is nearly fully combined slowly add the egg yolk mixture and contine to fold this in.

Step 5: Pour Into a Tub

Pour your mixture into a freezer-proof tub and put in the freezer for at least 6 hours. If you want ice cream quickly then use a large tub and spread the mixture out thinly.

Step 6: Enjoy

After 6 hours or so your ice cream should be ready. It should taste really creamy and easily scooped.

ENJOY!

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    19 Comments

    0
    aasif.faiz
    aasif.faiz

    7 years ago on Introduction

    this looks delicious but im quite unsure, but is the raw egg safe, i mean isn't Salmonella a concern? other than that i badly want to try this because it looks so heavenly

    0
    SD456
    SD456

    9 years ago on Introduction

    Thanks for this awesome recipe! Just made it third time, now with chocolate chips!
    I think it would be awesome when it will freeze :D

    Daniel Simai

    0
    beehard44
    beehard44

    10 years ago on Introduction

    i used regular milk. It tasted like ice cream, but not that creamy and needed scraping from my spoon to work.

    0
    beehard44
    beehard44

    Reply 10 years ago on Introduction

    i made a batch again but decreased the amount of egg yolks by half and whipping the final mixture.
    hope it works

    0
    ms.goody2shoez

    As I was making this, the egg whites are not turning white and stiff.... Did I do something wrong?

    0
    GDParduhn3
    GDParduhn3

    Reply 10 years ago on Introduction

    using just egg whites. .. you can blend the up till frothy with a fork (lots of bubbles) then add a small pinch of sugar , then go back to whipping ,, this time either by hand or prefered , with a machine , blender, wand, whatever, , that is clean, , absoloutely no YOLKS or yellow . . if you get a drop, hey it happens, , but it works best without, , and faster. good luck.

    0
    alskent
    alskent

    Reply 11 years ago on Introduction

    Hi, you may not of done anything wrong. I forgot to mention it is normally best to whip the eggs when they are at room temperature NOT straight out the fridge. It is also to make sure the equipment you are using is clean and that there is none of the yolk in the egg white mixture. Hope this helps

    0
    cuteberry
    cuteberry

    10 years ago on Introduction

    I love making ice cream and will try it! Thanks for sharing.

    0
    batman96
    batman96

    11 years ago on Introduction

    Can you use half and half coffee creamer?
    Please reply I need the info soon.
    Thanks

    0
    ms.goody2shoez

    Are you able to replace the cream with whipping cream? or do you need it at all?

    0
    alskent
    alskent

    Reply 11 years ago on Introduction

    Yes I think whipping cream would acheive the same result!

    0
    ItsTheHobbs
    ItsTheHobbs

    12 years ago on Introduction

    Haha... why was the farmer so mean? 'Cause he beat the eggs and whipped the cream!

    0
    zascecs
    zascecs

    12 years ago on Introduction

    I'm a big ice cream fan; i think i'll try this.

    0
    stinkymum
    stinkymum

    12 years ago on Introduction

    Tate & Lyle Sugar! That takes me back to the old country!

    0
    lemonie
    lemonie

    12 years ago on Introduction

    Ah well, give my regards to Newcastle, esp. The Trent House L

    0
    lemonie
    lemonie

    12 years ago on Introduction

    Welcome to this place! I like the look of the ice cream. Are you a student in Newcastle? L