Philly Style Double Vanilla Ice Cream (No Egg)

Submitted by Steve_G

"Eggless premium style ice cream. Very creamy and rich."

 

• Ready In: 45mins
• Ingredients: 4
• Yields: 1 quart
• Serves: 8

ingredients

• 2 cups half-and-half
• 1 cup whipping cream
• 3⁄4 cup vanilla sugar (regular sugar works fine too, it's just not quite as intense)
• 1 vanilla bean, split and scraped

directions

1. You'll need a thermometer and ice cream maker for this recipe!
2. Combine all ingredients in a medium sauce pan and place on stove over a medium heat.
3. Bring the mixture to 170°F.
4. while stirring occasionally.
5. If you do not have a thermometer you can heat it to you see a bubble hit the surface of the mixture.
6. DO NOT ALLOW IT TO BOIL!
7. Remove from heat and cool slightly.
8. Place in airtight container and refrigerate overnight to allow flavors to meld.
9. If you're in a hurry you can place the pan in an ice bath.
10. Either way the temperature of the mixture will need to be at 40°F.
11. for most ice cream makers.
12. (This may not be necessary in a self contained freezer unit). Remove vanilla bean hull and freeze mix per manufacturers directions in your ice cream maker.
13. Wash and dry your bean hull, place it in 2 cups of sugar and in a few days you'll have vanilla sugar for your next batch of ice cream To firm up the ice cream place it in a lidded container in your freezer for an hour before serving.

Reviews

[SaraFish]

This is FABULOUS!!!!! I made a batch and served it at Thanksgiving yesterday and everyone raved. It's creamy and sweet and perfect. I cheated, by the way, and used 2 teaspoons of real vanilla extract and white sugar instead of the vanilla sugar and vanilla bean. Everyone said they couldn't believe how creamy and vanilla-y it was. The whole quart was gone in about 5 minutes!

 

[Azurebuck]

Yeah, this is the one! Look no further for vanilla ice cream recipes. Super easy!

 

[Yogi8]

This ice cream is soooo creamy and the vanilla flavor is excellent!!! I'm so glad I found one without raw egg (that always makes me a little nervous.) My husband is an ice cream snob, and actually said "WOW" twice when he tried this! He said it's better than Breyer's. I did use the vanilla sugar, but didn't have a thermometer so heated till I saw a bubble just like the instructions. The recipe is very easy to make, and now I'm a hero at my house. Thank you, Steve, for this wonderful, fantabulous, scrumpdelyicious ice cream!

 

[Cindy-in-the-Kitchen]

I'm very pleased with this recipe. I doubled this recipe--and I'm glad I did. Other than that, I followed the recipe exactly. The vanilla sugar & vanilla bean seeds were delicious, and we all loved the creamy texture. This would be outstanding with broken oreos in it!

 

[susan_ways]

This is a great ice cream recipe an very versatile. I doubled the recipe because we were having friends over and it turned out wonderful. It has such an interesting flavor that you could easily add pecans and make it a butter pecan ice cream. When I make vanilla ice cream with egg it always has that egg taste and is more like custard. This tasted like true full bodied vanilla ice cream and was better than Bryers. I used organic cream and organic half and half. <br/>This is a softer ice cream and melts very fast so you have to eat it quickly. It makes a great milk shake by simply placing the ice cream in a blender.