How To Make Ice Cream Without Eggs — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

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You can reach into the bowl and rub out any lumps between your fingertips if you want to be really sure.”,”image”:{“id”:”2fc9ad2665bd3ca29474cac1d62a703f6f76a8f7″,”width”:1600,”height”:1067,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-12T08:53:55.044-04:00″,”updated_at”:”2017-05-12T08:53:55.044-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0370_icecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”6351ed2b521fcca4befc48a9197eb3083ac3cf81″,”caption”:”\u003cb\u003eSmooth out the cream cheese: \u003c/b\u003ePlace the cream cheese and 1/4 cup of the milk in another small bowl and whisk until smooth. Whisk in the salt.”,”image”:{“id”:”6351ed2b521fcca4befc48a9197eb3083ac3cf81″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-12T08:53:55.147-04:00″,”updated_at”:”2017-05-12T08:53:55.147-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0387_icecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”dd0c2932c880e7006a04308de3cff5e5263a3a31″,”caption”:”\u003cb\u003eSimmer the milk:\u003c/b\u003e Place the remaining 1 3/4 cups milk, cream, sugar, and honey in a medium saucepan and whisk to combine. Lay the vanilla bean flat on a cutting board and slit it open lengthwise. Use the tip of a teaspoon (or the knife) to scrape all the vanilla beans into the saucepan, then toss in the whole vanilla bean pod as well. Bring to a simmer over medium heat, whisking frequently. Reduce the heat and simmer for 4 minutes. Remove from the heat.”,”image”:{“id”:”dd0c2932c880e7006a04308de3cff5e5263a3a31″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-12T08:53:55.162-04:00″,”updated_at”:”2017-05-12T08:53:55.162-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0393_icecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”62bf653f88df691f26ee0a0f4e41b1139aa092a0″,”caption”:”\u003cb\u003eThicken the ice cream base:\u003c/b\u003e Whisk about 1/2 cup of the hot milk mixture into the cornstarch slurry. Slowly pour this back into the hot milk, whisking constantly. Return to the medium heat and cook, whisking frequently, until it comes to a boil. Boil for 1 minute, then remove from the heat. Whisk in the cream cheese mixture. Remove the vanilla bean husk. Whisk in the vanilla extract.”,”image”:{“id”:”62bf653f88df691f26ee0a0f4e41b1139aa092a0″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-12T08:53:55.221-04:00″,”updated_at”:”2017-05-12T08:53:55.221-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0434_icecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”b0fba5cd8ae7a2d022364e3df2e90b212a4e22a8″,”caption”:”\u003cb\u003eChill the ice cream base:\u003c/b\u003e Chill this ice cream base for at least 4 hours or overnight in the refrigerator. You can also pour your ice cream mix into a bag and submerge it in ice water. This will chill your base very fast and very thoroughly, although it is a bit of mess and hassle to deal with. (Make sure your ice cream maker base is frozen at before proceeding to the next step.)”,”image”:{“id”:”b0fba5cd8ae7a2d022364e3df2e90b212a4e22a8″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-12T08:53:55.258-04:00″,”updated_at”:”2017-05-12T08:53:55.258-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0461_icecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”2a45e966119b151dc55dc57e35e113545ff2dc3d”,”caption”:”\u003cb\u003eChurn the ice cream base:\u003c/b\u003e Now comes the centerpiece of the ice cream action — freezing the ice cream! The goal of churning the ice cream is to freeze the base while agitating or stirring the ice cream constantly so that large ice crystals don’t form in the ice cream. More professional-quality ice cream makers will also beat a quantity of air into the ice cream as it freezes. But most home ice cream makers are not going to add a great deal of air to ice cream, which means that nearly all homemade ice cream is really closer to premium ice creams and traditional gelato, which have much less air by volume.”,”image”:{“id”:”2a45e966119b151dc55dc57e35e113545ff2dc3d”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-12T08:53:55.342-04:00″,”updated_at”:”2017-05-12T08:53:55.342-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0489_icecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”bb0cdc25f2e7f41476d75af5af9bc553e5f1552d”,”caption”:”\u003cb\u003eHarden the ice cream in the freezer: \u003c/b\u003eNo matter what kind of ice cream maker you use, the freshly churned ice cream will still be very soft and even runny after it has been churned. In order to get that scoopable texture, and to let the flavors meld and bloom, it’s best to freeze the ice cream for at least a few hours before eating. Scrape the ice cream into a shallow container (to help it freeze faster) and, just like when making custard or pudding, cover the surface of the ice cream completely with plastic wrap or waxed paper. Seal with a lid and freeze for a few hours. Then scoop and enjoy!”,”image”:{“id”:”bb0cdc25f2e7f41476d75af5af9bc553e5f1552d”,”width”:1067,”height”:1600,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-12T08:53:55.339-04:00″,”updated_at”:”2017-05-12T08:53:55.339-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_0645_icecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};

If you’ve never made ice cream at home but want to give it a try, start here.

This is a tutorial for making plain vanilla ice cream, from start to finish, showing you your options for recipes and churning methods along the way. And here’s the real secret: When you make vanilla ice cream at home, with good milk and cream, and real vanilla bean, it’s anything but plain!

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