I read this post on Meghan’s blog at 2AM. Realized I have all of the ingredients in my pantry and got right to work. I have been meaning to make homemade ice cream for the longest time but never got around to it because I don’t have an ice-cream machine.
But thanks to David Lebovitz, I managed to successfully make ice-cream without a machine. I’m not going to lie, it was a very long process of freezing and churning and freezing and churning and then freezing and churning again. I wouldn’t say I’ll never do it again but I think I might get myself an ice-cream machine one of these days (the thought of having homemade ice-cream in just 30 minutes is so exciting omg)
This took 3 hours which means my whole night (or should I say morning) was devoted to this ice-cream. I was too excited at the thought of making ice-cream, I totally forgot about the work I had to put into it.
The recipe calls for raw eggs. I’m not entirely comfortable with using raw eggs so I created a custard base by heating the eggs, sugar, milk and cream. I know the possibility of getting salmonella is probably not even high but I just wanted to stay on the safe side.
French Vanilla Ice Cream from Ben & Jerry’s Homemade Ice-Cream & Dessert Book
Ingredients: 2 large eggs 3/4 cup sugar 2 cups heavy or whipping cream 1 cup milk 2 teaspoons vanilla extract
Directions: Whisk the eggs in a mixing bowl until light and fluff, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.