Home Made Vanilla Ice Cream without an Ice Cream Maker

I made this Home Made Vanilla ice Cream, when I went to my Granddaughter's a week ago and it was 105 degrees.  Before I left I knew that it had been hot, so making ice cream would be a perfect inside activity,  I packed my Kitchen Aid Stand Mixer, my stick blender, and the ice cream maker attachment for the Kitchen Aid mixer, or so I thought. Once, I got down to her house, about a 4 1/2 drive from my house, and started to unpack, I discovered that I had in fact, left the ice cream maker attachment at home. Thank goodness for Google.  Because Aria and her boyfriend wanted Vanilla Ice Cream, I found a wonderful recipe for Vanilla ice cream, without the ice cream maker. Yay!  The ice cream was so creamy not icy, and full of vanilla flavor. Google helped to turn a bad situation into a good one.

I found a recipe on Tracy's Culinary Adventures  for Vanilla Bean Ice Cream.  Because I didn't have any Vanilla beans, or paste,  I used the Pure Vanilla extract from Costco. which gave the ice cream a lot of vanilla flavor. The process you use to make the ice cream without an ice cream maker is to first make the the custard, and strain it, per the recipe chilling in the refrigerator, and then transfer the custard to a freezer proof container,  Now, the secret to making  the ice cream without the ice cream maker, is to transfer the custard to your refrigerator freezer, and stir vigorously about every 45 minutes or so to break up the ice crystals, as the ice cream freezes.  The ice cream almost doubles in size.  We did this for about 4 hours, and then left it in the freezer overnight, and ate it the next day. this process works best with rich ice creams.  This Vanilla Ice Cream recipe is very rich, and good. Aria had made these Sugar Cookies with Peanut Butter Chips from a mix, before I got there.

Vanilla Ice Cream without an Ice Cream Maker
adapted from Tracy's Culinary Adventures

2/3 cup granulated sugar
1/2 cup milk (I used 2%)
2 1/2 cups heavy cream
pinch of salt
6 large egg yolks 
3/4 teaspoon vanilla bean paste or vanilla extract

 Add the sugar, milk, heavy cream and salt to the pan.  Heat the mixture over medium-low heat, stirring occasionally, until the milk and cream are warm (but not boiling) and the sugar has dissolved.

In a medium heatproof bowl, whisk the egg yolks together.  Slowly pour the milk/cream mixture into the yolks, whisking constantly, until completely incorporated. You are tempering the egg yolks, so they don’t turn into scrambled eggs. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (it will register between 170 and 175 F on an instant read thermometer).

Pour the custard through a fine mesh strainer into a heatproof bowl.  Chill until very cold, at least 4 hours, but preferably overnight.  Stir the vanilla extract into the custard then freeze it in your ice cream maker according to the manufacturer's instructions.***  Store the ice cream in an airtight container in your freezer.

*** If you don’t have an ice cream maker, transfer the custard to your refrigerator freezer, and stir vigorously about every 45 minutes or so to break up the ice crystals, as the ice cream freezes.  The ice cream almost doubles in size.  We did this for about 4 hours, and then left it in the freezer overnight, and ate it the next day.  This process works best with rich ice creams.  This Vanilla Ice Cream recipe is very rich, and good.

I  linked up my recipe to Brandie@The Country Cook's Weekend Potluck#26
Stop by and say Hi to Brandie!