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No/Without Egg Vanilla Bean Ice Cream Recipe

No/Without Egg Vanilla Bean Ice Cream Recipe

Indulge in the creamy goodness of homemade vanilla bean ice cream without the need for eggs. This eggless vanilla bean ice cream recipe is a delightful treat for those who prefer a lighter, egg-free version of this classic dessert. With real vanilla bean seeds infusing each scoop with rich flavor, this recipe promises a velvety-smooth texture and a burst of vanilla goodness in every bite. Let’s embark on creating this delectable egg-free vanilla bean ice cream that’s sure to become a favorite in your dessert repertoire.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 5 hours
Course Dessert
Servings 1 People
Calories 290.94 kcal

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • Pinch of salt

Instructions
 

  • Prepare the Vanilla Bean:
    Using a sharp knife, carefully split the vanilla bean pod lengthwise to expose the seeds inside.
    Scrape the seeds from the pod using the back of the knife. Set aside the scraped seeds.
  • Make the Ice Cream Base:
    In a saucepan, combine the heavy cream, whole milk, granulated sugar, scraped vanilla bean seeds, and the split vanilla bean pod.
    Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer. Do not boil.
  • Infuse the Flavor:
    Once the mixture is simmering, remove the saucepan from heat and cover it with a lid.
    Let the mixture steep for about 30 minutes to allow the vanilla bean flavor to infuse into the cream.
  • Strain the Mixture:
    After steeping, remove the vanilla bean pod from the mixture.
    Use a fine-mesh sieve to strain the ice cream base into a clean bowl, discarding any solids.
  • Chill the Mixture:
    Cover the bowl with plastic wrap or a lid, ensuring it touches the surface of the mixture to prevent a skin from forming.
    Chill the ice cream base in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
  • Churn the Ice Cream:
    Once chilled, pour the vanilla bean ice cream base into your ice cream maker.
    Churn the mixture according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  • Freeze the Ice Cream:
    Transfer the churned ice cream into a freezer-safe container.
    Cover the container with a lid or plastic wrap and freeze the ice cream for an additional 4-6 hours or until firm.
  • Serve and Enjoy:
    When ready to serve, let the eggless vanilla bean ice cream sit at room temperature for a few minutes to soften slightly.
    Scoop the velvety-smooth ice cream into bowls or cones.
    Garnish with fresh berries, chocolate shavings, or a drizzle of caramel if desired.
    Delight in the luxurious flavor and texture of homemade eggless vanilla bean ice cream!

Notes

This method produces a creamy and delicious ice cream without the use of eggs. Feel free to experiment with different flavors and add-ins to customize your homemade ice cream to your liking.