Ingredients for Philly Style Double Vanilla Ice Cream No Egg
- Half And Half
- Whipping Cream
- Vanilla Sugar
- Vanilla Bean
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How to Make Philly Style Double Vanilla Ice Cream No Egg
- In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is fully dissolved.
- In a separate bowl, whisk together the cornstarch and a small amount of the milk mixture to create a smooth slurry. This prevents lumps from forming.
- Gradually whisk the cornstarch slurry into the main milk mixture.
- Pour the mixture into a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a gentle simmer. This should take about 8-10 minutes.
- Remove from heat and stir in the vanilla bean paste (if using).
- Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cornstarch particles. This step is crucial for a super smooth texture.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to fully chill.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. This typically takes 20-30 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden further before scooping and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
55g
Carbs
1g
