No-churn vanilla ice cream is a delicious treat that doesn’t require an ice cream maker. It’s a simple and easy way to enjoy homemade ice cream without any special equipment. The secret is in the combination of milk and cream.
Ingredients:
- 3 cups (750ml) single cream
- 1 cup (250ml) milk
- 1 vanilla pod, split, seeds scraped out
- 8 Coles Australian Free Range egg yolks
- 2/3 cup (150g) caster sugar
Method:
Place the thickened cream, milk and scraped vanilla seeds in a saucepan. Heat over medium-low heat until it’s warm but not boiling. Remove from the heat.
In a separate bowl, whisk the egg yolks and caster sugar until pale and creamy.
Gradually pour the warm cream mixture into the yolk mixture, whisking all the time to prevent the mixture from lumping.
Pour the combined mixture back into the saucepan and cook over a low heat, stirring constantly, until it thickens slightly (about 5 minutes). Do not allow to boil.
Remove from the heat and leave to cool completely.
Pour the cooled custard into a freezer-safe container.
Cover with cling film, pressing down on the surface to prevent ice crystals forming.
Freeze for at least 6 hours or until firm.
When ready to serve, scoop out the creamy goodness and enjoy!
