Vanilla ice cream is my guilty pleasure, and I don't mind if people consider it plain. A bowl of vanilla ice cream is my go-to when I'm feeling stressed. It's no surprise this recipe is a favorite, and yes, it's eggless. What's more, I used an ice cream maker for this recipe, ensuring a store-bought-like creaminess, richness, flavor, and texture in this easy, homemade, eggless vanilla ice cream.
Before we go further, I do make ice cream with egg; however, this one is not that.
Jump to:
Debjani's Note
You might have noticed a significant gap of nearly two months between my last recipe and this one. I know, it's been a long time. Even if I'd wanted to post sooner, this gap occurred. Or perhaps not. Regardless, life has been a whirlwind of changes, some of them profoundly impactful and challenging, though not all negative. This is simply how life unfolds, with its inevitable ups and downs. I hope that these shifts are leading to positive and productive outcomes. Amidst these rather vague reflections, I feel it's best to share a straightforward recipe for homemade eggless vanilla ice cream.
About this recipe
I typically make ice cream using whipping cream, often using the simple no-churn method. You may recall my previous recipes like Banana Peanut Butter Ice Cream, No-Churn Fresh Cherry and Chocolate Chip Ice Cream, and Homemade Strawberry Ice Cream. However, my daughter, Pasta, specifically requested an ice cream maker for her birthday, with the clear intention of me making "proper" ice cream for her. She's a clever girl. I've been making good use of the ice cream maker we bought her, and it consistently produces fantastic results. This vanilla ice cream has become a regular feature in our home, which is why I decided it was time to share the recipe with you all.
Ingredients
The ingredients for this recipe are quite basic: milk, whipping cream, corn starch, and sugar. I also like to add a touch of half-and-half for an extra creamy texture, though this is optional.
Notably, this recipe's crème anglaise is eggless!
What's most significant is that the vanilla ice cream tastes much richer and more delicious after it's been churned compared to the kind you buy at the store.
- Full-fat milk
- Half and half
- Whipping Cream
- Corn flour
- Sugar
- Vanilla extract or essence
Instructions
-
Here's how to make easy eggless vanilla ice cream in an ice cream maker.
-
Make sure your ice cream maker's bowl has been in the freezer for at least 7 to 8 hours; you'll need it cold to make the ice cream.
-
Also, keep your whipping cream and a separate bowl for whipping in the fridge for about 8 hours, but don't freeze the cream itself.
-
First, mix 2 tablespoons of cornstarch with 4 tablespoons of cold, full-fat milk until it's a smooth paste.
-
Next, heat the rest of your full-fat milk with some half-and-half in a pot.
-
Stir in the sugar until it dissolves.
-
Then, gradually add the cornstarch paste to the milk mixture, stirring constantly to create a light custard.
-
Once it's thickened slightly, remove it from the heat, stir in 2 teaspoons of vanilla extract, and let it cool down completely.
-
Strain the mixture to discard impurities.
-
When the custard reaches room temperature, put it in the refrigerator to chill for about 2 hours.
-
Now, whip 1 cup of cold whipping cream until it forms soft peaks. Carefully fold this whipped cream into the chilled custard until everything is smooth.
-
Pop the mixture back in the fridge for another 30 minutes before you churn it.
-
Pour the chilled mixture into your pre-frozen ice cream maker bowl. Turn on the machine and let it churn for about 25 minutes, or until it's reached a soft-serve consistency. You might need to churn it a bit longer if necessary.
-
You'll end up with a lovely soft-serve vanilla ice cream. You can eat it right away or transfer it to a container and freeze it for about 4 hours to get a firmer texture.
-
Your homemade eggless vanilla ice cream is all set to be enjoyed!
Substitutions and Variations
- Milk - For milk, full-fat milk is ideal, but skimmed milk is fine too. Just know that milk with fat will give you a richer taste.
- Half-and-half - Half-and-half, which is a mix of milk and cream, helps make your ice cream super creamy. It's not essential, but I like adding it to my eggless vanilla ice cream. If you can't find it or don't want to use it, just use the same amount of regular milk.
- Whipping cream - whipping cream isn't strictly necessary for this ice cream maker recipe, but it adds the fat and structure that egg yolks would normally provide, making it rich and stable. If you skip it, use fresh cream instead.
Top tip
To make really good eggless vanilla ice cream in an ice cream maker, make sure to put the bowl in the freezer beforehand. You also need to use chilled crème anglaise when you churn the ice cream.
Frequently Asked Questions
Adding corn flour or corn starch to eggless vanilla ice cream is important because it acts as a stabilizer. This stops ice crystals from forming, resulting in a creamier ice cream.
Using whipping cream in an ice cream maker for eggless ice cream is a good idea because it provides the fat that would otherwise come from eggs, prevents ice crystals, and keeps the ice cream's texture without needing extra stabilizers.
Crème anglaise is a light French custard made with sugar, egg yolks, hot milk or cream, and vanilla, and it's the basic building block for ice cream. You can make it without eggs by using corn flour instead.
Recipe Card
Eggless Vanilla Ice Cream | ice cream maker Recipe
Ingredients
- 500 ml Full-fat milk
- 250 ml Half and half optional
- 250 ml Whipping Cream
- 2 tablespoon Corn flour
- 100 g Sugar
- 1 teaspoon Vanilla extract or essence
Instructions
- Ensure the ice cream maker's bowl is kept in the freezer for a minimum of 7 to 8 hours, as a chilled bowl is essential for making ice cream.
- Similarly, the whipping cream and a bowl for whipping should be refrigerated for at least 8 hours, but avoid freezing the whipping cream itself.
- Next, combine 2 tablespoons of corn flour with 4 tablespoons of cold, full-fat milk to create a smooth paste.
- In a saucepan, gently heat the rest of the full-fat milk along with the half-and-half, adding the sugar and allowing it to dissolve completely.
- Gradually incorporate the corn flour paste into the heated milk mixture, stirring continuously until a light custard consistency is achieved.
- Remove the pan from the heat, stir in 2 teaspoons of vanilla extract, and then let the mixture cool down entirely.
- Once it has reached room temperature, transfer the light custard to the refrigerator and allow it to chill for approximately 2 hours.
- Now, whip 1 cup of whipping cream until soft peaks begin to form.
- Carefully fold the chilled whipped cream into the chilled custard until the mixture is uniformly smooth.
- Refrigerate this combined mixture for another 30 minutes before proceeding to churn it in the ice cream maker.
- Pour the liquid into the pre-chilled ice cream maker bowl.
- Activate the machine and churn for about 25 minutes, or until it thickens to a soft-serve consistency. You can continue churning for a few extra minutes if necessary.
- The result will be a soft-serve vanilla ice cream. You can enjoy it immediately or transfer it to a container and freeze it for 4 hours to achieve a firmer texture.
- Your delicious homemade eggless vanilla ice cream is now ready to be savored!
Notes
- For milk, full-fat milk is ideal, but skimmed milk also works. However, for a richer taste, opt for milk with fat content.
- Half-and-half, a mix of milk and cream, contributes to a creamy ice cream texture. While optional, it's a great addition to eggless vanilla ice cream. If you can't find half-and-half or choose not to use it, you can substitute it with an equal amount of milk.
- Whipping cream is not essential for this ice cream maker recipe, but it adds fat and structure, mimicking the richness and emulsifying properties of egg yolks. If you skip it, use fresh cream instead.
- Regarding corn flour/corn starch in eggless vanilla ice cream, it acts as a stabilizer, preventing ice crystal formation and resulting in a creamier ice cream.
Nutrition
Related Recipes
Looking for other recipes like this? Try these:
Have you tried the Eggless Vanilla Ice Cream Recipe from Debjanir Rannaghar!
Please share your experience with me, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms, including Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Eggless Vanilla Ice Cream Recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Leave a Reply