Philly Style Double Vanilla Ice Cream (No Egg)

Recipe by Steve_G
READY IN: 45mins
SERVES: 8
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • You'll need a thermometer and ice cream maker for this recipe!
  • Combine all ingredients in a medium sauce pan and place on stove over a medium heat.
  • Bring the mixture to 170°F.
  • while stirring occasionally.
  • If you do not have a thermometer you can heat it to you see a bubble hit the surface of the mixture.
  • DO NOT ALLOW IT TO BOIL!
  • Remove from heat and cool slightly.
  • Place in airtight container and refrigerate overnight to allow flavors to meld.
  • If you're in a hurry you can place the pan in an ice bath.
  • Either way the temperature of the mixture will need to be at 40°F.
  • for most ice cream makers.
  • (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.
  • 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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