Homemade vanilla ice cream with eggs is a tasty and nutritious dessert the whole family will enjoy. Made with real vanilla and pure cream, and free from preservatives and refined sugar, this no-cook recipe is sure to become a favourite treat in your household. Perfect for hot summer days, or melting over warm winter desserts, this recipe is super simple to make with just four wholesome ingredients: pure cream, maple syrup, eggs and vanilla.
If you have fussy eaters like me, you will relish the opportunity to add a little extra nutrition to your homemade desserts. While my son is on strike from eating meat at the moment *sigh*, he certainly doesn't mind a big old scoop of vanilla ice cream, and the addition of egg yolk in this recipe adds a little extra protein.
Unlike other ice cream recipes which require you to cook a custard first, in this version, inspired by the book Nourishing Traditions, the egg yolks are simply added raw.
If you're unsure about eating raw eggs, check out this article. You could leave the raw eggs yolk out of this recipe and it will still be delicious.
I like to use my Cuisinart ice cream maker to make homemade vanilla ice cream with eggs, however it is possible to make this recipe without one. More on that later...
The Cuisinart Ice Cream Maker is available from Amazon.com.au (AU readers) and similar from from Amazon.com (USA and other readers).
Let's dive in!
Tips for making homemade vanilla ice cream with eggs
- Look for pure cream, not thickened cream or cream with other additives.
- Freeze leftover egg whites to use later.
- Keep the left over vanilla seed pods to make vanilla extract or vanilla sugar.
Equipment
To make this recipe you will need:
- small bowl
- large mixing bowl
- whisk
- ice-cream maker (optional)
- freezer-safe container.
If you love making food from scratch, an ice cream maker is a really good investment. I use my every week to make fresh homemade ice cream and the flavour combinations are unlimited!
Ingredients
- 3 eggs, separated and yolks retained
- 3 cups/750 ml pure cream
- ½ cup/125 ml maple syrup
- Vanilla bean, halved (or 1 teaspoon vanilla paste or extract)
How to make homemade vanilla ice cream with eggs
Instructions
Separate the eggs, reserving the yolks.
Add the egg yolks to a large bowl and whisk.
Add cream and whisk until combined.
Add maple syrup and whisk until combined.
Split the vanilla bean and scrape the vanilla seeds out from one side, add to the cream and egg mixture and whisk until combined.
Pour the mixture into the freezer insert of an ice cream maker.
Assemble the ice cream maker and churn the mixture for 25 minutes, or as per manufacturer instructions.
Transfer into a freezer-safe container and freeze until firm, about 4 hours.
Hint: If you don't have an ice-cream maker place the mixture into a freezer-safe container and place it directly in the freezer.
Every 30 minutes or so take it out and give it a good stir with a wooden spoon, scraping down the frozen bits from the sides and mixing them through the rest.
This process mimics the churning action of the ice cream maker and will take a few hours depending on the temperature of your freezer.
This will result in a slightly icier and less creamy ice cream, but it's still delicious.
Variations
You can add any flavouring or mix-in you like to make this ice cream your favourite flavour.
- Chocolate - add ¼ cup cocoa powder to the mixture and whisk before churning.
- Maple pecan - add ½ cup crispy chopped pecan pieces just prior to churning.
- Rum and raisin - soak ⅓ cup raisins in ¼ cup rum overnight, drain and add raisins and a couple of tablespoons of the rum liquid just prior to churning.
How to store homemade vanilla ice cream with eggs
You can store the ice cream in the freezer and it will keep for 1 - 2 months.
Because homemade ice cream is free from food additives like emulsifiers and thickeners, it will freeze quite hard and solid. Take it out of the freezer 10 minutes prior to serving to allow it to soften up.
Top tip
When making ice cream, it's best to use very cold ingredients. Refrigerate the eggs and remove the ingredients from the fridge just prior to mixing.
Don't remove the ice cream maker insert from the freezer until your mixture is finished and ready to go.
Homemade vanilla ice cream with eggs
Homemade vanilla ice cream with eggs is a tasty and nutritious dessert the whole family will enjoy. Made with real vanilla and pure cream, and free from preservatives and refined sugar, this no-cook recipe is sure to become a favourite treat in your household. Perfect for hot summer days, or melting over warm winter desserts, this recipe is super simple to make with just four wholesome ingredients: pure cream, maple syrup, eggs and vanilla.
Ingredients
- 3 eggs, separated and yolks retained
- 3 cups/750 ml pure cream
- ½ cup/125 ml maple syrup
- Vanilla bean, halved (or 1 teaspoon vanilla paste or extract)
Instructions
- Separate the eggs, reserving the yolks.
- Add the egg yolks to a large bowl and whisk.
- Add cream and whisk.
- Add maple syrup and whisk.
- Split the vanilla bean and scrape the vanilla seeds out from one side, add to the cream and egg mixture and whisk.
- Pour the mixture into the freezer insert of an ice cream maker.
- Assemble the ice cream maker and churn the mixture for 25 minutes, or as per manufacturer instructions.
- Transfer into a freezer-safe container and freeze until firm.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 410Total Fat: 36gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 200mgSodium: 56mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 5g
This information is approximate and should be used as a guide only.
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Food safety
While raw egg is generally safe to consume provided it is kept chilled, vulnerable people or those with compromised immune systems including children, pregnant women, and elderly people should not eat foods that contain raw eggs.
Frequently asked questions
Making vanilla ice cream at home is easy. Simply combine four wholesome ingredients; cream, maple syrup, eggs and vanilla, and freeze the mixture. It helps to churn the mixture as it's freezing to create a light and creamy texture. You can do this by using an electronic ice cream maker, or by repeatedly removing the ice cream from the freezer and mixing it over a number of hours as it freezes.
I like to use my Cuisinart electric ice cream maker to make homemade vanilla ice cream.
First, make sure the freezer bowl is frozen solid by wrapping it in reusable plastic bag and placing it in the freezer overnight.
Then make the mixture and add it to the freezer bowl. Place it in the machine, then attach the whisk and cover. Switch the machine on and churn the mixture for 25 minutes.
When it's done transfer the semi-frozen mixture to a freezer-safe container, gently scraping the sides on the freezer bowl with a plastic dough scraper.
Finally, place the ice cream in the freezer to firm up before serving.
If you have a different type of machine, simply follow the manufacturer's instructions. The Cuisinart Ice Cream Maker is available from Amazon.com.au (AU readers) and similar from from Amazon.com (USA and other readers).
If you don't have an ice-cream maker place the mixture into a freezer-safe container and place it directly in the freezer.
Every 30 minutes or so take it out and give it a good stir with a wooden spoon, scraping down the frozen bits from the sides and mixing them through the rest.
This process mimics the churning action of the ice cream maker and will take a few hours depending on the temperature of your freezer.
This will result in a slightly icier and less creamy ice cream, but it's still delicious.
That's easy! Just leave them out of the recipe.
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