Philly Style Double Vanilla Ice Cream (No Egg)

READY IN: 45mins
Recipe by Steve_G

Eggless premium style ice cream. Very creamy and rich.

Top Review by 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!

Ingredients Nutrition

  • 2 cups half-and-half
  • 1 cup whipping cream
  • 34 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.

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