This ice cream is a bomb of pure, heavenly vanilla flavor…
Vanilla lovers! Listen up … if you love, love, love rich vanilla flavor, well … you cannot get richer, purer vanilla flavor than this egg-less vanilla ice cream brings to the party.
Why? Because with this ice cream recipe—you LAYER the vanilla flavors in two ways: one with vanilla extract and another with vanilla bean paste or seeds.
Now, when you do that, what happens is, well—think of your favorite scoop of vanilla bean ice cream from an ice creamery, a good one. Then, picture the best, most wholesome ingredients that could go into an ice cream. I mean, when it comes down to it, as my step-father and decorated marine, George, used to say, “Rhonda, if you want something done right, you have to do it _________.” And we all know what goes in that blank, right? Yourself.
Using ingredients like heavy cream, whole milk, vanilla extract, vanilla bean paste, and sugar, you just know this is going to be the most delicious, wholesome, creamy, dreamy vanilla ice cream you have ever tasted.
Why You And Your Family Will Love This Vanilla Ice Cream
Something magic happens in just about all sweet treats when you add vanilla bean paste. It’s sooooooooo worth the splurge. It’s like vanilla flavor to the hundredth power. But include vanilla extract with vanilla bean paste—and wow. All you have to do is run a knife down the long bean, slice it open, and then run it down again to get all the resinous paste within. And you won’t believe the heavenly release of vanilla aroma as it wafts about your kitchen. Or, as I learned today, you can buy convenient vanilla bean paste from the supermarket, already prepared and highly affordable.
You’ll never miss the eggs in this ice cream recipe. Really, eggs are more for French-style custard ice creams. With all the vanilla and heavy cream in this recipe, though, you’ll never need eggs.
The cream and layered vanilla flavorings bring so much flavor to the table that your ice cream will be so vanilla-licious. Move over Ben and Jerry’s. Get second in line, Van Leeuwen. There’s a new number-one vanilla dream cream in town… and it rocks.
How Do I Store Leftovers?
There’s a trick for making homemade ice cream freeze better. You’ve got 2 weeks, tops, to eat this up. But to make it stay delicious for those 2 weeks, do this before you close the container: press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming.
Serving Suggestions
I have a meal suggestion to serve with this ice cream that will hit all the marks for flavor and texture—first, a great salad. I love, love, love this Salad with Peaches and Goat Cheese. Fresh peaches are delicious, and the nutty play of pecan against that buttery lettuce and tangy dressing is a stunner.
Dinner needs to complement dessert and play off some elements present there. So, I say, since we’ve got cooling vanilla ice cream coming, we can get a bit spicy with dinner with this Spicy Rigatoni and baguettes spread with this heavenly cheesy French Bread Spread and toasted in the oven to perfection.
For a truly spectacular dessert after a good dinner, I love to serve this super-vanilla ice cream icy cold with these beautiful and delicious Mint Chocolate Brownies. Or with some swoon-worthy flaky pastry creation like this Baklava.
If you love this recipe, try this amazing Watermelon Sorbet. I mean, WOW. Looking for more delicious egg-free frozen desserts? Try this Banana Dragon Fruit Nice Cream.
Ice Cream Recipe Without Eggs
Ingredients
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 tablespoon pure vanilla extract
- 1/2 teaspoon vanilla bean paste or seeds of 1 vanilla bean
- 2 cups heavy cream
Instructions
- In a medium bowl, whisk together the milk and sugar until the sugar is completely dissolved.
- Stir in the vanilla extract and vanilla bean paste. Add the heavy cream and mix until everything is well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20 minutes. Transfer the ice cream to a container and freeze for at least 2 hours until firm.
Leave a Comment