No-churn vanilla ice cream
Creamy and sweet, this no-churn vanilla ice cream is the ultimate treat. Even better, it's a cinch to make.
Note: + cooling & 9 hours freezing time
- 3 cups (750ml) thickened cream
- 1 cup (250ml) milk
- 1 vanilla bean, split, seeds scraped
- 8 Coles Australian Free Range Egg yolks
- 2/3 cup (150g) caster sugar
Combine the cream and milk in a large saucepan. Add the vanilla seeds and bean and place over medium heat. Bring to a simmer. Remove from heat. Carefully remove the vanilla bean and discard.
Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.
Whisking constantly, gradually add cream mixture to the egg mixture in a slow, steady stream. Pour into a clean saucepan. Place over medium-low heat.
Cook, stirring with a wooden spoon, for 10 mins or until the custard thickens and coats the back of a spoon. (Alternatively, stir until the custard reaches 80°C on a sugar thermometer.) Set aside to cool.
Strain custard mixture through a fine sieve into a shallow metal container. Discard the solids. Cover with foil. Place in the freezer for 6 hours or until firm.
Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the container and cover with foil. Place in the freezer for 3 hours or until firm.