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.

1 Litre

20m

Note: + cooling & 9 hours freezing time

15m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

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.

Dietary information

Vegetarian
Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.