This is the easiest creamy vanilla ice cream ever. No cooking, one bowl and easy ingredients. I started with a Ben & Jerry’s recipe and then played around with the cream, substituted half-and-half for milk and amped up the vanilla…because it’s vanilla ice cream, right? This ice cream isn’t as rich as the custard-based ice creams on the site, but has a nice fresh taste.
Here are the five ingredients to make this quick vanilla ice cream. Make sure that your half-and-half, cream and eggs are cold.
- 2 large eggs, pasteurized if you deem necessary, COLD
- 3/4 cup sugar
- 2 cups half-and-half, COLD
- 1 cup heavy cream, COLD
- 1 tablespoon vanilla extract
Whisk the eggs in a large bowl until light and fluffy (about 1-2 minutes).
This recipe calls for raw eggs. Life is full of danger and I have grown reckless with my use of raw eggs after 35 years of eating raw cookie dough. Still, if you have the slightest doubts about the purity of your eggs, you can use pasteurized.
Whisk in the sugar until well incorporated. This takes about a minute.
Add the half-and-half and cream.
And the vanilla.
Whisk it up and pour into a bowl or, in my case, my favorite 4-cup pyrex. Refrigerate until you are ready to churn.
When you are ready to churn, turn on your machine and pour in the creamy goodness.
Let the cream churn and freeze until it is the consistency of thick whipping cream. This took 25 minutes in my machine.
Now you have delicious vanilla ice cream. You can cover it with plastic wrap (right on the surface of the ice cream) and pop this whole thing into the freezer for 3+ hours to harden. Done and done.
I’d love to show you a picture of this ice cream all pretty in bowl with a sprig if mint, but a swarm of children (and even a few grown ups) descended on me before the three hours was up and ate this ice cream while it was still like soft serve. The flavor was fabulous! Give it a try.