Today is National Vanilla Ice Cream Day!!
Although this month is National Ice Cream Month, today is even more special as it is National Vanilla Ice Cream Day. So, I’m going to share with you my eggless vanilla ice cream.
Okay, this is a recipe that is a combination of lots of recipes, so I can officially call it my own. I really enjoyed tweaking it. Now, if I can just figure out an eggless strawberry and chocolate one.
Vanilla Ice Cream
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 vanilla bean (split and scraped) or 1 teaspoon vanilla
Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. DO NOT LET MIXTURE BOIL!!! Stirring occasionally, bring the mixture to 170 degrees.
Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into a lidded container and refrigerate mixture overnight.
Follow ice cream maker directions. The volume should increase by 1/2 to 3/4 times, and reached a soft serve consistency. Spoon the mixture into an airtight container and harden in the freezer at least one hour before serving.